The Middle Eastern treat also known as “poor man’s caviar” is not difficult to make. Heed the suggestion to use Italian eggplants and there will be fewer seeds and less bitterness. Top off the creamy, rich dip with crunchy, zesty nut-free dukkah and not one person will be able to resist.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Makes 2 cups
Set a grill to high. Place the eggplants on sheet pan lined with aluminum foil and poke a few holes in the skin, 3-4 per eggplant, to promote water loss. Char the eggplants on all sides well until they are very soft.
Remove the eggplants to the sheet pan and wrap the foil over the eggplant and crimp the edges closed, let the eggplants rest for 5-10 minutes.
When the eggplants have cooled a bit use a fork or hands to peel away the skin and scrape the meat, and garlic, with a pinch of salt into a colander to drain for 30 minutes.
Transfer the flesh into a processor with the olive oil, garlic, lemon juice and tahini. Pulse 2-3 times and season with salt and ground black pepper. Add the chopped parsley and pulse 2-3 times more.
Serve with a generous dousing of Dukkah and fresh grill pita.