Makes 4 cups | Ready in 40 minutes | Stores 1 week in fridge
INGREDIENTS
- 2 large eggplants*
- 4 tablespoons sesame seeds + extra for garnish*
- ½–¾ cup water
- ¼ cup lemon juice (about 1 lemon, juiced)
- 2 large garlic cloves
- fresh parsley for garnish (optional)
DIRECTIONS
- Preheat the broiler in your oven. If you can set the temperature, set it to 500°F. Line a baking sheet with foil (under the broiler, parchment paper can catch on fire).
- Prick the eggplants several times with a fork and place on the baking sheet. Broil for 2 to 3 minutes, or until the skin is dark and starts to blister. With tongs, turn the eggplant and repeat with each side.
- Turn off the broiler and set the oven to bake at 375°F. Bake for about 15 minutes, or until they are very tender. Take it out and let them cool until you can handle them comfortably.
- Scoop the eggplant flesh out of the skins and place it in a blender.
- Add the sesame seeds, water, lemon juice, and garlic to the blender and blend until creamy.
- Transfer to a small bowl. Add a sprinkle of sesame seeds and chopped parsley. Enjoy warm or chilled.
CHEF’S NOTES
Instead of leaving the eggplant whole, you can also slice it cross-sectionally into rounds about ½-inch thick. Place them on the baking sheet in a single layer. Place on the center rack and broil for 5-10 minutes on each side, depending on how hot your broiler is. You know they’re done when they’re soft in the middle. Peel off the skins, add the flesh to the blender and proceed.
Use toasted sesame seeds or toast your own for a slightly nuttier taste. It will also help round out the overall flavor. Sesame seeds can be toasted in the oven at 350°F for minutes or a few minutes on the stovetop over medium-high heat.
If, after tasting, you want to reach for the salt shaker, try adding a little extra lemon juice or 1 to 2 teaspoons of salt-free seasoning. Your body will thank you for keeping the dip low in sodium.
