Mike Batsarisakis
TVWBB Super Fan
1. 4 large egg plants, cut lenghtwise, fleshy side brushed with olive oil, fleshy side down on the cooking grate, smoke for 2 hours (I would make this after I cooked ribs, chicken, pork,etc. so that the fuel would not go to waste)- I use hickory or mesquite wood.
When the inside of the egg plant is easily removed with a spoon, so that there are not long tough thread like firbous strands, it's ready. You can finish them off in the oven at 350 until they are nice and tender. Spoon the insides out. You can use the black skin if you want but I use just a little for some color.
2. 1 to 2 heaping tablespoons tahini (ground seseme seed paste - it's like peanut butter but more oily- mix it up well to before using it.)
3. juice of one half a lemon (or more if you want - I just keep tasting to get the right flavor)
4. 1 clove of minced garlic.
5. salt to taste. I use sea salt.
6. touch of black pepper
7. whir in a blender to incorporate. Depends on how you like it, I like to know its egg plant so I whir it a few times so I can still see the seeds and know it's egg plant. I don't like a fine smooth blend. You can do it finer if you like.
8. Place dip in bowl. You can top dip with a sprinkle of olive oil and a dusting of paprika.
9.Cut triangular slices of syrian or pita bread to serve on the side with some lemon wedges.
10. Taste will be better than a middle eastern or Greek restaurant. Good dip for chicks !
When the inside of the egg plant is easily removed with a spoon, so that there are not long tough thread like firbous strands, it's ready. You can finish them off in the oven at 350 until they are nice and tender. Spoon the insides out. You can use the black skin if you want but I use just a little for some color.
2. 1 to 2 heaping tablespoons tahini (ground seseme seed paste - it's like peanut butter but more oily- mix it up well to before using it.)
3. juice of one half a lemon (or more if you want - I just keep tasting to get the right flavor)
4. 1 clove of minced garlic.
5. salt to taste. I use sea salt.
6. touch of black pepper
7. whir in a blender to incorporate. Depends on how you like it, I like to know its egg plant so I whir it a few times so I can still see the seeds and know it's egg plant. I don't like a fine smooth blend. You can do it finer if you like.
8. Place dip in bowl. You can top dip with a sprinkle of olive oil and a dusting of paprika.
9.Cut triangular slices of syrian or pita bread to serve on the side with some lemon wedges.
10. Taste will be better than a middle eastern or Greek restaurant. Good dip for chicks !