Ingredients
- 1 medium-sized eggplant
- 2 cloves garlic, peeled
- juice from 1/2 lemon
- 2 tablespoons tahini
- Salt and pepper
- Optional: cayenne pepper
Preparation
- Preheat the oven to 375° F. Pierce the eggplant skin several times with a fork and roast in the oven for 30 mins. Remove the eggplant and let cool.
- Once cooled, scoop the eggplant flesh from the skin and place in a food processor. Add garlic, lemon juice, tahini and pulse to combine. Scrape into a bowl and season to taste with salt and pepper. Add more lemon juice for a sharper flavor, more tahini to increase the smoothness, or cayenne pepper for spiciness.
- Serve with warm pita bread or tortilla chips
Postprandial Notes: If you can resist the temptation to snarf the entire bowl, let it sit overnight in the fridge to mature before before serving. This works like temporal MSG – it gives the flavors a chance to mingle, get to know each other and become one big, tasty bowl of dip.
Photo Notes: Crumpled paper makes an excellent stand-in for lots of stuff – unlike prima donna real food, it doesn’t melt, wilt or sweat under lights. Nor is it just too tempting to eat.
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