A sublime Levantine dip relying on the intense smokiness imparted by charring whole eggplants over an open flame, then mixing the soft flesh with tahini and lemon.
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Pierce the eggplants a few times with a fork.
Place the whole eggplants directly onto the grates of a gas burner or charcoal . Char them aggressively, turning occasionally, until the skin is entirely black, ashen, and the inside collapses (15-20 mins ).
Transfer to a bowl and cover with plastic wrap for 10 minutes to .
Peel away and discard the charred skin. Place the soft flesh in a colander to drain excess bitter liquid.
Chop the eggplant flesh vigorously with a knife (do not blend, it should be rustic and stringy).
In a bowl, fold the eggplant with tahini, lemon juice, garlic paste, and salt. Spread on a plate, pool with olive oil, and garnish.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
