This smokey eggplant dip is a great appetizer for any type of Middle Eastern meal.
1 1/3 cups
Pierce the eggplant in several places with a toothpick. Wrap the whole eggplant in two layers of aluminum foil, and set it over a gas burner flame (or on a hot grill). Cook, turning to get all sides, until it collapses and releases steam. While still hot, carefully unwrap the eggplant and place it in a bowl of cold water. Peel the skin off and allow to drain in a colander until cool. Squeeze the pulp to remove bitter juices, and then mash the eggplant into a puree.
In a food processor, or blender, mix the tahini with the garlic and lemon juice. Thin the mixture with water. With the machine running, add the eggplant, salt, paprika, and olive oil. Spread out in a shallow dish and garnish with Aleppo pepper, parsley, and tomatoes.
Serve with toasted pita triangles.
Easily make your own pita triangles with the recipe on this website.
This recipe was provided by Jennifer Statz from Chicago.
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Though I lived in the UAE for the last 10years, and had this wonderful dish, sent by my daughter's Arab friend , and loved it, I never knew just how to go about making this dish myself. I am so glad I stumbled on this site, and very soon will be trying it out. Wish me luck! Radha Nair/Pune/India
~ Comment by Radha N. who would make this recipe again.
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We didn't starve, but we didn't eat chicken unless we were sick, or the chicken was.
Bernaard Malamud
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