Bathenjan Dip recipe is a Middle Eastern spread and dip similar to hummus, but is made with bathenjan (eggplant) instead of chickpeas (garbanzo beans).
Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: cup
1 1/2 pounds bathenjan (eggplant more or less)
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced or pressed
optional garnishes: minced parsley, tomato, paprika
Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.
Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.
Garnish as desired. Serve with wedges of pita bread, crackers, etc.
TIP: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.