I subbed cilantro for the parsley, and also stirred in some too-strong chili pickle juices I’ve been trying to finish off. As usual, these quantities are rough, but you can adjust everything to taste at the end. Thanks to Cory and Ari for the recipe!
- 2 eggplants
- 4-5 cloves of garlic, minced
- 1 tbsp tahini
- the juice of 2 lemons
- 1 tbsp salt
- parsley, diced
- Cory uses an oven, I wanted to try it smoky, so I did it in a broiler on high. I have very little experience with broilers, and usually use a gas flame on a stove, but it was a huge savior on messiness. You’ll want to rotate it every 5-6 min so it cooks/chars evenly. Eggplant is done once its deflated and the skin is blackened, took me 20-30 min.
- Place eggplant whole in a bowl and cover with a plate and let it cool until its comfortable to handle. The covering traps the water which makes it much easier to peel.
- Peel off and discard all the skin, it can be annoying but you don’t want any skin in there.
- Chop the eggplant roughly, and strain for 10-15 minutes. You want as little moisture as possible, I waited until nothing dripped out when I pressed on my eggplant.
- While you’re waiting for the eggplant to strain, you can prep the remaining ingredients. As per Ari’s suggestion, I added a little salt to my garlic as I minced it to make it into a paste.
- Mix everything together, adjust levels to taste.pp