"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Grilled Eggplant Dip Recipe

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This recipe for Grilled Eggplant Dip, by , is from The Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Harris
Added: Thursday, October 4, 2007


2 cylindrical eggplants (about 1 pound each)
6 garlic cloves, each cut into 3 to 4 lengthwise wedges
4 tablespoons tahini
3 tablespoons extra-virgin olive oil, divided
3 tablespoons lemon juice, or more to taste, plus lemon wedges for serving
1/2 teaspoon coarse salt, or more to taste
1 teaspoon House Seasoning, recipe follows
3 tablespoons minced fresh flat-leaf parsley
Lettuce leaves
Grilled pita bread, for serving

Set up the grill for direct grilling on high heat.
Make slits in each eggplant and insert the garlic. When ready to cook, place the eggplants on the hot grate and grill until the skins are charred all over and the flesh is very soft, 20 to 30 minutes in all, turning with tongs. Transfer the eggplants to a plate to cool.

Peel the burnt skin off the eggplants - don't worry about removing it all. Coarsely puree the grilled eggplants with their garlic in a food processor. Add the tahini, 2 tablespoons of oil, lemon juice, salt, and House Seasoning. Taste for seasoning, adding salt or lemon juice as necessary, the mixture should be very flavorful. Add the parsley and process in small bursts, just to mix.

Spoon the dip into a small bowl lined with lettuce leaves, drizzle with remaining tablespoon of oil, and sprinkle with paprika. Serve with lemon wedges and grilled pita bread.




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