Ingredients
Equipment
Method
- Preheat oven 425°F. Poke 2 eggplants fork 6 times each. Place baking sheet direct rack roast 45 minutes skin wrinkled black soft collapse. Turn once midway tongs.
- Cool eggplants 10 minutes hands safe. Halve lengthwise spoon scoop gray flesh bowl discard skin. Drain colander 10 minutes bitter water drip smooth texture.
- Cuisinart food processor dump eggplant flesh. Add ¼ cup tahini 3 minced garlic ¼ cup lemon juice ½ tsp salt. Pulse 10 short bursts then blend smooth 1 minute scrape sides spoon.
- Fold 2 tbsp olive oil ¼ tsp paprika bowl swirl. Fridge 30 minutes flavors meld. Drizzle oil paprika garnish pita warm dip.
Notes
- Full black char skin max smoke flavor no raw eggplant taste; poke vents steam prevents explode. 45 minutes exact collapses tender flesh easy scoop.
- Drain colander 10 minutes removes bitter water silky no watery dip; gray flesh normal roast sign scoop all no waste. Skin bitter discard full.
- Room temp tahini lemon blends emulsified smooth; cold separates lumps. Garlic mince fine processor minces further no chunks. Pulse first breaks flesh blend creams air light.
- Chill 30 minutes min flavors marry smoke brightens; 2 days fridge peaks. Sub Greek yogurt creamy Lebanese twist. Warm pita tears perfect scoop veggies crunch.