J. White Harris
4medium to small eggplants
·juice from two lemons
1 cfinely chopped parsley (or cilantro)
1/2 cfinely minced scallions (or onions)
1/2 tspfresh ground black pepper
2 Tbspextra virgin olive oil
·pita bread, tortilla chips, or cut vegetables for dipping
How to Make Eggplant Dip
- Cut off and throw out the stem-ends of the eggplants. Prick the eggplants all over with a fork. Place them directly on an oven rack (preheated to 400°F), and roast them slowly until they pop (about 45 minutes).
- When they are sagging, wrinkled, crumpled and totally soft, they are ready. Remove them from the oven and wait for them to cool enough to handle.
- Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes.
- In a food processor, combine garlic, lemon juice, tahini, onion, and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Add in olive oil and a liffle honey and pulse to combine.
- Adjust the flavor with more Tahini, lemon juice, or honey. Research shows that the white variety of eggplant is sweeter in flavor.