It is surprisingly really easy to make, which makes it a staple in my list of entertaining to-dos. I left the skins on - 99.9% recipes out there would tell youth peel them of, which absolutely baffles me since that's where the flavours, texture and nutrients from. Word of caution: if you intend to leave the skin on, make sure they are not carcinogenically blackened. Otherwise, you might get a bitter aftertaste too.
Adapted from Food.com
- 1 medium eggplant or 3 small eggplants
- 1⁄4 cup Japanese roasted sesame dressing
- 3 garlic cloves, minced
- 1⁄4 cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin salt, to taste
- 1 tablespoon EVOO
- 1 tablespoon chopped fresh flat-leaf parsley
- Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
- Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven and let it cool slightly.
- Place the eggplant in a bowl. Using a fork, mash the eggplant to a paste. Add the rest of the ingredients and mix to a consistency you love.
- Break open the chips and get dip-happy.