RECIPES & ARCHIVES

There are infinite variations for this popular Middle Eastern dip. Grilling the eggplant gives it a delicious smoky flavor. Makes about 2 cups.

3 to 4 small Italian eggplants (1 1/2 to 2 pounds total)
2 tablespoons tahini (sesame paste)
2 cloves garlic, crushed
Juice of 1/2 lemon
Salt, to taste

1. With a fork, prick the eggplants well all over. On a grill over hot coals, grill the eggplant, turning occasionally, for 20 to 30 minutes or until the skins are charred and you can puncture the flesh with a fork.

2. When the eggplants are cool enough to handle, halve them lengthwise and scoop out the flesh. Chop the flesh finely and transfer it to a bowl.

3. Add the tahini, garlic, lemon juice and salt. Mash the seasonings into the eggplant.

4. Serve with lightly toasted pita, lavash or other flatbread.