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Makes about 1 1/2 cups
10 minutes preparation time
approximately 25 minutes grilling time
1 large globe eggplant or 3 medium Japanese eggplants (about 1 1/2 cups of flesh)
2 garlic cloves, peeled and smashed
3 tablespoons tahini
3 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons salt
3 tablespoons olive oil
Poke the eggplant a few times with a fork. Grill it over medium-high heat until it is evenly charred and begins to deflate. The cook time will vary depending on the size of the eggplant(s).
Remove the eggplant from the heat and set it aside until it is cool enough to handle. Scoop the flesh out of the skin and put it in the bowl of a food processor. If you like the smokiness of the charred flavor, add a bit of the skin, too. (I recommend adding a bit at a time, tasting, and adding more if you like, to make sure that you don't overdo it). The skin will make the color darker.
Add the remaining ingredients and purée in a food processor until smooth. Taste and add more salt, olive oil, or lemon juice to suit your taste.
Jobs for children: Selecting eggplants at the market is a great job for the little ones, of course. Children of all ages can also wash the eggplant, poke it with a fork, and scoop out the flesh once the eggplant has cooled. Additional tasks include squeezing lemons, smashing and peeling garlic, measuring ingredients, and running the food processor.