Charred Eggplant Dip with Toasted Sesame Chili Oil
charred eggplant dip (or baba ganoush) with creamy yogurt, lots of garlic & lemon, tahini, and toasted sesame chili oil drizzled over top…served with pita bread for dipping
servings: 6
Ingredients
Scale
- 2 lbs eggplant (approximately 3 medium)
- ¼ cup greek yogurt
- ¼ cup tahini paste
- 2 garlic cloves, roughly chopped
- 2 tsp honey
- 2 tsp lemon zest
- 1 tbsp lemon juice
- kosher salt
- ¼ cup extra-virgin olive oil
- 2 tbsp toasted sesame seeds
- 2 tsp aleppo chili pepper
- 1 tbsp minced chives
- 1 tbsp dill leaves
Instructions
- Heat the grill over high heat. Place the eggplants onto the grill and cover the lid. Cook for about 25 minutes, turning the eggplant every 5 minutes or so to fully rotate them. The eggplant should be blackened on the outside and tender on the inside.
- Let the eggplant cool. Peel off the blackened skins (it doesn’t have to be perfect) and discard the stems.
- Transfer the eggplant to a food processor, along with the greek yogurt, tahini paste, garlic, honey, lemon zest, and lemon juice. Process until smooth and creamy. Season with salt to taste. Spread the dip onto a shallow serving dish.
- In a small mixing bowl, combine the olive oil, sesame seeds, and aleppo chili pepper. Spoon this mixture over the dip. Garnish with the chives and dill.