The soft and smoky flesh of broiled eggplant yields a memorable summer dip.
Servings: Makes 1 1/2 cups
Ingredients 2 (1-pound ) eggplants1 to 2 small cloves garlic3 tablespoons fresh lemon juice2 tablespoons olive oil1 tablespoon tahini1 teaspoon kosher salt2 tablespoons chopped fresh mint2 tablespoons flat-leaf parsley
Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened, 45 to 55 minutes. They will be completely collapsed at this point.
Turn eggplant into a colander set over a bowl and break apart with two forks. Let drain, flesh side down, until cool enough to handle.
Remove eggplant to cutting board and with a spoon, scrape pulp from skin. Discard skin.
In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini and salt. Pulse until smooth. Add mint and parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days.