- by Bold Commerce Collaborator
- 24 Jan 2019
Charred Eggplant Dip
Your next favourite dip for your next gathering! YUM! Thank you Maayan from Your Outsourced Kitchen for sharing with us this delicious recipe!
And.. if you're looking for more inspiration, make sure to grab your hands on Your Outsourced Kitchen Book recipe. Available now for order here!
2 large black eggplants or 3 long, thin purple ones
Juice from 1 lemon
1/4 cup parsley, chopped
1 tablespoon tahini paste
1 clove garlic, crushed
Pink Himalayan salt and black pepper to taste
Optional: pomegranate molasses for garnish
Preparing the Eggplants
Wash the eggplants and pat them dry. Using a gas stovetop, line the area around the burner with foil to protect it from any drips or spills. Put the eggplant directly on a moderate flame and roast for 12-15 minutes, turning frequently until the flesh is soft and smoky and the skin is burnt all over (see the picture on the next page). Keep a close eye on the eggplants because they can catch fire! Remove from the flame once they are burnt and soft inside.
When the eggplants are cool enough to handle, cut them open and scoop out the flesh and drain in a colander for at least 1 hour (the eggplant will release a lot of wa- ter as it cools). Once drained, chop the eggplant flesh roughly and transfer to a large mixing bowl.
Making the Dip
Combine the crushed garlic, tahini paste, pinch of salt and pepper and lemon juice. Mix really well. Add the chopped parsley and mix again. Drizzle some pomegranate molasses over the dip.