Charred Eggplant Dip Food

BABA GANOUSH RECIPE

Steps:

• First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
• Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
• Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
• Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
• Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
• To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!

CHARRED EGGPLANT DIP

Steps:

• Broil eggplants on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh.
• Stir in garlic and lemon juice and season with salt and red pepper flakes. Drizzle with oil and serve with vegetables.

SMOKY EGGPLANT SPREAD

Steps:

• Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
• Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
• Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
• Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.