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Lemony Eggplant Dip
Yield: about 2-1/2 cups
This spin on classic baba ghanoush amps up the citrus flavor. Serve with fresh
vegetables, pita chips, or crackers.
Ingredients
- 2-1/4 lb. Italian eggplant (about 2 large)
- 3 Tbs. tahini
- 2 tsp. finely grated lemon zest
- 2 Tbs. fresh lemon juice; more to taste
- 1 small clove garlic, chopped
- Kosher salt
- 1/4 cup extra-virgin olive oil;more for serving
- 1/4 cup plus 1 tsp. finely chopped fresh flat-leaf parsley
- Smoked paprika, for garnish (optional)
Preparation
- Position a rack in the center of the oven and heat to 450°F.
- Roast the eggplant whole on a foil-lined rimmed baking sheet until very soft and wrinkled, about 45 minutes. Let cool.
- Cut the eggplant in half, then scoop the flesh into the bowl of a food processor. Add the tahini, lemon zest and juice, garlic, and 1 tsp. salt. Process until smooth, about 1 minute. With the machine running, add the oil in a slow, steady stream until blended. Adjust the consistency and seasoning with more oil, lemon juice, and salt,
if necessary. - Spoon the mixture into a serving bowl. Stir in the ¼ cup parsley, and drizzle with more oil. Garnish with the remaining parsley and a dusting of paprika, if you like.