Notes: Serves 8. Only 70 calories per serving. If you don't have a charcoal grill, you can just roast the eggplants and garlic in a 400 degree oven. But, it won't have the yummy charcoal flavor.
Ingredients
2 firm eggplants, each ~1.5 lbs.
2-3 Tbsp. olive oil
8-10 garlic cloves, peeled (see below for roasting instructions)
2 Tbsp. tahini
2 Tbsp. chopped basil (dried or fresh)
Microplaned zest and juice of 1 medium (or 1/2 of 1 large) fresh lemon
1 small onion (chopped) OR 1/4 cup dehydrated minced onion
sea salt and pepper to taste
Directions
1. Start woodfire in a charcoal grill. Prick eggplants with a fork several times. Once coals are graying, roast eggplants for 45-60 minutes, turning at least once, until soft and shriveled. When eggplants are almost done, roast peeled garlic cloves coated in olive-oil and wrapped (as a group) in nonstick foil for about 15 minutes, until soft.
2. Cool eggplants and garlic to room temperature. Slice open and scrape eggplant insides into a food processor with the olive oil and roasted garlic. (Discard blackened skins.) Puree. Add remaining ingredients and pulse just enough to combine.
3. Spoon into a bowl, cover, and chill several hours or overnight before serving with pita or toasted pita chips. If mixture is too thick, add more olive oil and stir until texture is spreadable.
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