Eggplant is seasonally available in farm markets right now. While most people think of eggplant parmesan when they see an eggplant, there are lots of other dishes in which eggplants can be featured. This delicious dip is great when served with assorted vegetables (such as freshly cut carrots, celery, cucumbers, radishes, and snap peas) or with pita wedges or baguette bread. It can also be used as a spread for your favorite sandwich.
- 1 medium-sized eggplant, washed and slit once on each side
- Olive oil to rub the outside of the eggplant
- 2 Tbsp tahini (sesame seed paste)
- 1 lemon, juiced
- 1 clove garlic, chopped
- 1 Tbsp extra virgin olive oil
- Black pepper and sea salt to taste
- Paprika for sprinkling
- Preheat the outdoor grill to medium-high heat (375°F – 450°F) for 10 to 15 minutes.
- Rub a medium-sized eggplant on all sides with oil and pierce three sides of the eggplant with the tip of a sharp knife. The slits help keep the eggplant from exploding.
- Place the eggplant on the hot grill and use tongs to rotate the eggplant as the skin chars. Once the eggplant skin is completely blackened, it is time to remove it from the grill and cool it on a plate.
- Slit the eggplant open and scoop the fleshy pulp into a food processor. Add the smoky juice to the plate and discard the skin to the compost bucket.
- In the same bowl of the food processor with the eggplant, add the remaining ingredients and blend well. With a silicone spatula, remove the dip to a dish and sprinkle the eggplant dip with sweet paprika, and it is now ready to enjoy as you prefer. This dip stored in an airtight container will last refrigerated for 2-3 days.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer