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Prep time: 18 to 25 minutes for roasting & cooling eggplant
Prep time: 10 minutes for dip
Serves: 4 to 6
On my trip to Turkey in April, I was served an eggplant dip that was so delicious, I knew I had to make it myself. I did! Here’s the recipe.
Ingredients:
2 medium eggplants
2 to 3 tablespoons tahini (found in Middle Eastern supermarkets)
Juice from 1 lemon or lime
2 garlic cloves, crushed
2 to 3 tablespoons pomegranate molasses – optional (found in Middle Eastern supermarkets)
salt and ground black pepper, to taste
1/2 a bunch fresh Italian, flat leaf parsley
Directions for Broiling or Grilling Eggplant:
1. Place the eggplant on a baking sheet.
2. Set baking sheet on an oven rack set 6 inches below the top broiler element.
3. Broil eggplant 6 to 8 minutes per side, until it looks wrinkled and soft. Alternatively, you can grill the eggplant directly on an outdoor barbecue grill.
4. When eggplant is done, transfer it to a platter and let it cool.
Prepare the Eggplant Dip:
1. After cooling, cut and discard stem and skin from eggplant.
2. Place eggplant flesh in a colander; let it drain over a bowl for about 10 minutes.
3. After eggplant has drained, transfer it to a food processor.
4. Add 2 tablespoons tahini, lemon or lime juice, crushed garlic, 2 tablespoons pomegranate molasses and about 1/2 teaspoon each salt & ground pepper.
5. Process the mixture until it is lumpy-smooth.
6. Taste the eggplant dip and adjust seasonings, lemon juice, pomegranate molasses and tahini, if needed.
7. Add leaves from 8 to 10 parsley sprigs and process once more. DO NOT LET PARSLEY LEAVES DISINTEGRATE.
8. Transfer the eggplant dip to a serving bowl & garnish with remaining parsley sprigs. Serve with pita wedges, tortilla chips or bread toasts.
Text & Photograph ©2023 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
