Garlicky Eggplant Dip

Recipe for Garlicky Eggplant Dip


3 medium, ripe eggplants, about 2 pounds total
1/4 cup tahini, or sesame paste
1/4 cup olive oil
1/4 cup loosely packed fresh Italian parsley
1 1/2 tablespoons freshly squeezed lemon juice
2 or 3 cloves garlic, coarsely chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon smoked paprika
freshly ground black pepper, to taste


Preheat oven to 425ºF. Line a large rimmed baking sheet with foil.

Pierce each eggplant three or four times with a paring knife and place them on the sheet. Bake for 60 to 70 minutes, or until the eggplants can be easily pierced with a knife. Transfer to a cooling rack. Cut a slit in each eggplant to release steam. Set aside for 30 minutes to cool.

Scrape all of the eggplant flesh out of the skin and put the flesh into a colander set inside a large bowl. Allow the flesh to drain for at least 1 hour, until cool.

Discard the liquid. Spread the eggplant flesh on a chopping board and use a paring knife to scrape out as many of the seeds as possible. Discard the seeds. Pat the eggplant flesh with paper towels, then transfer to a food processor. Add the remaining ingredients. Pulse repeatedly to purée. Taste and add more seasonings, if desired, and pulse to blend. Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours before serving.


Makes 6 or more servings.

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