Eggplant Dip

1. 1

   Roast eggplant and garlic over charcoal grill or wood fire. Let cool.

2. 2

   Toast sesame seeds until just brown.

3. 3

   Peel eggplant and garlic and place in bowl of food processer. In practice, the garlic often isn't peelable, and just needs to be squeezed out from the bulb. Cut off one end of the bulb, and squeeze out the roasted garlic like toothpaste.

4. 4

   Add the rest of the ingredients to food processor bowl and process. Very approximate: 1 tablespoon each of olive oil and lemon juice per cup of eggplant.

5. 5

   Adjust lemon juice, salt & pepper to taste.

6. 6

   Serve with Sangak bread if you can. Crackers, chips, toasted pita all work well too.

* Per serving · 4 servings · Values may vary.

No additional tips available.