Recipe: Roasted Eggplant with Tahini

the appetizer:

Best of the Best Cookbook Recipes, Vol. 12 by the editors of FOOD & WINE, includes recipes like Roasted Eggplant with Tahini; Salmon in Lemon Brodetto with Pea Puree; and Duck Breast with Pears, Walnuts and Belgian Endive.

Cookbook

Roasted Eggplant with Tahini

originally from The Book of New Israeli Food by Janna Gur

This dip comes together quickly—no food processor or blender necessary. Simply stir the roasted eggplant until it's creamy.

Editor's Note

To serve this dish as part of a meze (appetizer) spread, set it out with olives, hummus, stuffed grape leaves and pickled turnips or other vegetables (available In Middle Eastern markets). Accompany with plenty of warm pita bread.

This classic combination always works. Use best-quality tahini.

1/2 cup raw tahini
3 to 4 tablespoons fresh lemon juice
2 cloves garlic, crushed
2 to 3 tablespoons chopped parsley
Salt and freshly ground black pepper
2 roasted eggplants (see Flame-Roasting Eggplants)
Toasted sesame seeds or pine nuts

Season the tahini with the lemon juice, crushed garlic, parsley and a pinch of salt and pepper. Stir the tahini into the flesh of the roasted eggplants. If the mixture is too thick, add water gradually and stir to desired texture. Sprinkle with toasted sesame seeds or pine nuts before serving.

Flame-Roasting Eggplants

Roasting eggplants on an open flame can be messy but is definitely worth the effort, as the smoky aroma adds immensely to the taste.

First line your stovetop with aluminum foil. Place a whole eggplant (or more than one if you are confident) on a rack over the open flame and roast, turning occasionally, until the skin is scorched and blackened and the flesh feels soft when pierced with a wooden skewer or a fork. The eggplant can also be broiled in the oven, or grilled on a charcoal barbecue. Cool slightly (to avoid burning your hands) and peel, carefully removing every last bit of scorched skin, or cut in half lengthwise and scoop out the flesh with a wooden spoon.

Ideally. roasted eggplant should be served shortly after roasting, and seasoned while still warm to ensure optimal absorption of every spicy nuance. But if you need to store it for later, drain the roasted flesh of excess liquid, cover with oil and refrigerate. Season before serving.