4 Gourmet Baby Eggplants 3 cloves garlic, minced 2 tablespoons fresh lemon juice 3 tablespoons tahini paste 1/3 cup extra virgin olive oil, plus extra for garnish 1/4 cup chopped fresh parsley, plus extra for garnish
Salt and pepper, to taste
Directions
Preheat barbecue, place whole eggplants on grill. Cook, turn until tender with char marks, 30 minutes. Place eggplants in bowl, cover and rest for 30 minutes, until cool
Uncover bowl. Peel skin from each eggplant and place into strainer set over bowl. Let drain for 30 minutes
Mash eggplant and drain in strainer
Add garlic and lemon juice to mashed eggplant, stirring with fork until mix becomes rough paste. Add tahini, stir, then add olive oil in steady stream. The mix should become pale and creamy
Mix in parsley, salt, then pepper. Adjust seasoning as desired
Place in serving bowl; drizzle with olive oil and chopped parsley. Serve with toasted pita bread rounds or wedges. Always serve at room temperature for best flavor
Cooking Tips
It’s important to drain excess liquid from the eggplant before adding other ingredients to avoid a watery dip! This can be stored in a covered container in the refrigerator for up to four days.
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