Smoky roast eggplant dip

This classic Lebanese eggplant dip is the perfect accompaniment to cheese, salad, or grilled meat. It works particularly well with the smoky rich flavors of rare grilled beef or lamb.

3 eggplants

2 garlic cloves, finely chopped pinch of salt

1 tbsp tahini (sesame seed paste)

½ tsp cayenne pepper

juice of ½ lemon

½ cup extra virgin olive oil

2 tbsp crème fraîche or Greek-style yogurt

freshly ground black pepper

• Place the eggplants either directly on a preheated grill or under a very hot broiler. Roast the eggplants for 10–12 minutes until the skin is blistered and charred on all sides. Keep turning the eggplants with tongs while they are cooking. Remove from the heat and place in a bowl. Cover with plastic wrap and let cool. (As the eggplants cool, steam is trapped, which in turn continues to cook the eggplants and helps loosen the charred skin.) When the eggplants are cool, remove from the bowl and pull away and discard the blackened skin. Cut the peeled eggplants into chunks.
• Crush the garlic with a pinch of salt. Put the garlic and eggplant flesh into the food processor. Add the tahini and season with the cayenne, salt, and pepper. Process until smooth, then add the lemon juice. With the motor running, gradually add the olive oil in a thin, steady stream to make a paste (similar to making mayonnaise). When it is all combined, stir in the crème fraîche.
• Check the seasoning. There should be a smoky sweetness from the roasted eggplant, while the tahini and salt provide a savory component. The lemon juice and crème fraîche are sour, and the black pepper is hot and peppery. Adjust the seasoning as necessary. Serve in a bowl as an accompaniment to other dishes, or as a dip with lots of fresh bread.

Serves 4–6