Charred Eggplant Dip with Tahini

Adapted from 52 Shabbats/© 2021 Faith Kramer

Serves about 6

This is probably the most go-to and versatile recipe in the book. I make it several times a month, varying it by what I’m using it for (dip, appetizer, side dish, salad or even pasta or pizza topping). I call this take on baba ganoush — a famed Arab, Israeli and Middle Eastern eggplant dish — “Charred Eggplant” because my favorite cooking method is to grill the whole eggplants until they are totally soft and the skin is burnt in places, but they can also be roasted in the oven or cooked on a stovetop grill pan. Make the eggplant dip with just salt, lemon and garlic, or add tahini paste and other ingredients for a creamier texture and different flavors. Serve with flatbreads and other accompaniments, or put a big scoop on top of greens for a refreshing salad or starter.

Ingredients

2 lbs. eggplant (2 to 3 medium)

Vegetable oil for the grill (optional)

2 Tsp. minced garlic, plus more if desired

¼ Tsp. salt

2 Tbsp. fresh lemon juice, plus more if desired

1/4 Cup tahini

2 Tbsp. chopped fresh cilantro or flat-leaf parsley

Flatbreads, pitas, raw vegetable sticks or crackers for serving, optional

Directions

Preheat the oven to 450 degrees. Cover a rimmed baking sheet with parchment paper or aluminum foil. 

Using a fork, lightly prick holes in several spots all around the eggplants and place them on the prepared baking sheet. Roast for 20 minutes. Turn the eggplants and continue to roast another 20 to 30 minutes (timing will depend on the shape and size of the eggplants) until the eggplant is soft and has collapsed into itself, and the skins are wrinkled and somewhat charred in spots. 

Let cool for 20 minutes on the baking sheet. Alternatively, the eggplants can be prepared on a gas or charcoal grill. Do not prick holes in them. Oil the grill grates and grill over medium heat, turning often, until the eggplants are charred and soft. 

Transfer the eggplants onto a cutting board and cut in half lengthwise. Using a fork, scrape out the flesh down to the skins, discarding skins. Chop or mash the flesh until it’s roughly puréed and transfer to a medium serving bowl along with any liquid. Stir in the garlic, salt, lemon juice and tahini. Taste and add more garlic, salt, lemon juice and/or tahini, if desired. Garnish with cilantro and serve with flatbreads or other accompaniments, if desired.

Variation: Charred Eggplant Dip with Roasted Tomatoes and Jalapeño 

When roasting or grilling the eggplant, also roast or grill a medium tomato and a whole medium jalapeño. The tomato and jalapeño should be soft and charred in 20 to 30 minutes (turn halfway through). Let cool slightly, remove the skins, chop and stir them into eggplant along with the other ingredients. For a milder dip, leave out the jalapeño or only use half of the cooked pepper. 

Make it in Advance: The eggplants (and the tomato and jalapeño) can be roasted or grilled up to 2 days in advance and refrigerated in an airtight container. The eggplant dip can be made up to 1 day in advance. Cover the surface of the dip with plastic wrap and store in an airtight container in the refrigerator. 

Grilled Whole Spicy Tomato Cauliflower

Serves 6-8

Ingredients

1 Large (2¼ lb.) cauliflower

Vegetable oil for grill

2 Tbsp. chopped parsley

2 Tbsp. tomato paste

1 Tsp. paprika

1/2 Tsp. ground cumin

1/4 Tsp. salt

1/4 Tsp. sugar

1/8 to ¼ Tsp. cayenne pepper

1/4 Cup fresh lemon juice

1/4 Cup olive oil

Directions: 

Remove cauliflower leaves. Trim stem flat. Place in a microwave-safe dish. Brush on all sides with marinade. Marinate 20 minutes. Pour ¼ cup of water into the dish. Tent with waxed paper. Cook in the microwave on high until a fork can pierce about a quarter of the way through (6-12 minutes). 

Spicy Tomato Marinade: Mix tomato paste, paprika, ground cumin, salt, sugar, cayenne pepper, fresh lemon juice and olive oil. Grease grill grates. Heat to medium-high. Place cauliflower stemside down. Brush with the marinade and grill for 10 minutes. Flip. Brush with marinade and grill for 10 more minutes. Brush all over with marinade, wrap in foil, place on grill, and turn occasionally. Cauliflower is done when a fork glides through (about 20-40 minutes). Serve warm or at room temperature sprinkled with parsley.

Potato-Apple Skewers

Serves 6-8

Ingredients

Honey-Lemon Marinade (see below)

3 lbs. baby potatoes, unpeeled

¼ Tsp. salt

1½ lbs. apples, unpeeled

1 Medium red onion, cut into 1-inch chunks

Vegetable oil for grill

1-2 Tbsp. coarse sea salt

Directions

Place marinade in a large bowl. Have ready 14 long skewers (soaked in water for 30 minutes if bamboo). 

Keep very small potatoes intact. Cut others into 1-inch pieces. Steam or microwave in water with ¼ Tsp. salt until a fork can pierce about halfway through. Drain. Put in marinade. 

Cut apples into 1-inch pieces (discard cores). Stir into marinade. Marinate 20 minutes. 

Thread each skewer with a piece of potato, followed by apple, red onion, potato, apple, red onion and potato pieces. (Makes 12 to 14.) 

Grease grill grates. Place skewers over medium-high heat. Brush with marinade. Cook for 4-5 minutes until browned. Turn. Brush with marinade. Grill 3-5 minutes until potatoes and apples are soft. Serve warm or at room temperature, sprinkled with sea salt. 

Honey-Lemon Marinade: Mix together ¼ cup olive oil, ¼ cup honey, ¼ cup fresh lemon juice, 1 Tbsp. minced garlic, ½ Tsp. salt, ½ Tsp. ground black pepper and ¼ Tsp. rubbed sage.