Ingredients
| 1 |
eggplant, cut length wise into 1" thick slices |
| 3/4 |
tsp salt, divided |
| 1 |
tbsp olive oil |
| 2 |
tsp olive oil |
| 1/4 |
tsp black pepper |
| 2 |
tbsp fresh cilantro |
| 1 |
tbsp white wine vinegar |
| 1 |
tbsp tahini paste |
| 2 |
cloves of garlic, minced |
| 1/2 |
tsp ground cumin |
| 1/2 |
tsp ground coriander |
| 1/4 |
tsp red pepper flakes |
Directions
- Layer several paper towels on a baking sheet. Place eggplant on top in a single layer. Sprinkle with 1/2 tsp salt. Cover with paper towels.
- Let eggplant stand for 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness.)
- Brush both sides of eggplant with 1 tbsp olive oil. Season with black pepper.
- Heat a grill to medium. Grill eggplant with cover closed, 16 to 20 minutes, turning once, until brown and tender.
- When cool enough to handle finely chop the eggplant.
- Mix remaining ingredients in a large bowl. Let stand at room temperature 30 minutes or longer to blend flavor.
- Serve as dip with pita chips and bell peppers or pair with goat cheese as a spread for crostini.
Categories
Appetizers
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