A silky Middle Eastern dip of fire-charred aubergine blended with tahini, garlic and lemon — smoky, creamy and finished with fresh mint and parsley.
- 4 large Egg Plants
- 2 cloves Garlic
- 2 teaspoons Kosher Salt
- 1 Lemon
- 3 tablespoons Tahini
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Greek Yogurt
- 1 pinch Cayenne Pepper
- 1 Leaf Mint
- 2 tablespoons Parsley
Video
Preparation
- Preheat an outdoor grill to medium-high and lightly oil the grate. Prick the skin of the eggplants several times with the tip of a knife.
- Place the eggplants directly on the grill and turn frequently with tongs as the skin chars, cooking until collapsed and very soft, 25 to 30 minutes.
- Transfer to a bowl, cover tightly with foil, and leave to cool for about 15 minutes.
- When cool enough to handle, split the eggplants and scrape the flesh into a colander set over a bowl; drain for 5 to 10 minutes.
- Tip the eggplant into a mixing bowl, add the crushed garlic and salt, and mash until creamy but with a little texture, about 5 minutes.
- Whisk in the lemon juice, tahini, olive oil and cayenne, then stir in the yogurt.
- Cover and refrigerate until completely chilled, then stir in the mint and parsley and adjust the seasoning before serving.
