This easy-to-make Middle Eastern recipe is a classic eggplant dish. It combines eggplant, tahini, parsley, nuts, and lemon juice to create a cool, refreshing meal on a warm summer day. Serve this dip with pita bread and olives, as a side dish, snack, or main course.
|1||large eggplant, unpeeled|
|1/2||cup pine nuts or pecans, toasted|
|1/4||cup finely chopped fresh parsley|
|3||tablespoons tahini (sesame paste)|
|3||tablespoons fresh lemon juice|
|1||garlic clove, minced and mashed into a paste with a pinch of salt|
|salt to taste|
Position a rack in the center of the oven and preheat to 400 degrees F. Prick the eggplant a few times with a fork and place on a baking sheet. Bake until the eggplant collapses, about 40 minutes. Cool until easy to handle.
Scrape the flesh from the skin and place in a food processor; discard the skin. Add the nuts, parsley, tahini, lemon juice, garlic paste, and process until smooth. Salt to taste. Transfer to a serving bowl. Serve immediately, or cover and refrigerate for up to 3 days. Makes 2 cups, about 4 servings.
Recipe by Ellen Ecker Ogden from her book From the Cook's Garden (HarperCollins, 2003). Ellen is a garden writer and cookbook author based in Vermont.