Grilled or Roasted Eggplant Dip
Instructions:
- There is nothing like grilled eggplant, and its smoky flavor
makes for a sensational dip; if you grill or roast a red
pepper at the same time, so much the better.
- 2 medium or 4 small eggplant (about 1 pound)
- 1 red bell pepper (optional)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon minced garlic, or to taste
- Salt and freshly ground black pepper
- Chopped fresh parsley leaves for garnish
- Heat a charcoal or gas grill to medium-high heat or heat the oven to 500 F. Pierce the eggplant in several places with a thin knife or skewer. Grill or roast it, along with the pepper if you’re using one, turning occasionally, until the eggplant and pepper collapse and their skins blacken, 15 to 30 minutes, depending on size. Remove and cool.
- When the eggplant is cool enough to handle, part the skin (if it hasn’t split on its own), scoop out the flesh, and mince it. Peel and core the pepper if you’re using it, then chop it. Mix both with the lemon juice, oil, garlic, and some salt and pepper. Taste and adjust the seasonings (adding more lemon juice, too, if needed), then garnish with parsley and serve with bread or crackers.
- Baba Ghanoush.
- A little more elaborate: Omit the oil and bell pepper. While the eggplant is grilling or roasting, toast 1/2 cup pine nuts in a dry skillet over medium heat, shaking occasionally, just until they begin to brown. When the eggplant is cool, put it in a food processor with the pine nuts, lemon juice, garlic, pepper, and 1/3 cup tahini. Process until very smooth, adding a few teaspoons of water or olive oil if necessary. Taste and add salt and/or more lemon juice or garlic to taste. Garnish with chopped parsley leaves and serve.