You may have noticed a preponderance of eggplant/aubergine recipes. I can only blame the abundance of the farmer's market. Well, that and the fact that every time I go, my roommate goes as well at a different time. We both arrive home to realize that we have each purchased 3 eggplants. Which makes a total of 6 to get through. Which results in massive eggplant-related recipes. I've been wanting to make this one for a while and it came out beautifully. The entire bowl of this was gone in 2 hours or less.
So maybe using up all those eggplants wasn't as much of a chore as I thought...
Makes about 3 cups
Ingredients
3 medium eggplants (about 4 pounds)
3 tbsp tahini (sesame paste)
2 garlic cloves, chopped
1 ½ tbsp lime juice
2 tsp salt
2 tbsp finely chopped parsley
1 spring onion, chopped
1 tbsp extra virgin olive oil
½ tsp paprika
½ tsp harissa
½ tsp cayenne
½ cup Greek yogurt
Optional:
1 tbsp white truffle oil
2 tbsp sesame seed salad dressing
Preparation
Preheat an oven grill. With a paring knife, pierce the eggplants in several places. Place on a medium baking sheet and roast until skins are dark mahogany in color and flesh feels soft, about 50 minutes. Let stand until cool enough to handle. Split the eggplants, scoop the flesh into a colander, and press to extract excess liquid.
Transfer to a bowl and add the remaining ingredients. Stir or use a food processor to pulse until smooth. Taste and adjust the lime juice and salt.
Transfer to a serving bowl and serve with warm pita bread.
