Roasted Eggplant Dip [

Prof Dan

Ingredients

• 2 Eggplants

• 2 Clove Garlic, finely minced

• 2 Tbs Olive oil

• 1 Tbs Tahini [sesame seed paste]

• 2 tsp Kosher salt

• &#189 Lemon [just the juice]

Instructions

Fire up your BGE with a nice load of fresh lump. Toss on some wood chips. Get it up to about 550. Puncture the eggplant all over with a fork to let the steam out -- otherwise it will explode. [Two eggplants is plenty for four people.] Char the eggplants over the hot fire, turning them every five minutes or so. Close the Egg in between turns so the smoke soaks in.

After about a half-hour, they should be pretty charred and pretty soft. Close the Egg and lower the temp to about 400 and let them simmer for 15 minutes. Take them off and let them cool for a half hour.

After they cool, cut them open lengthwise and scoop out the insides. Be careful not to get any of the charred skin, but do scrape the carmelized goo off the inside of the skin -- it's the best part.

Dump all the pulp into a food processor. Add two finely-minced cloves of garlic, two teaspoons of kosher salt, the juice of half a lemon, two tablespoons of olive oil, and one tablespoon of tahini, which is sesame seed paste. [You can get it at a Middle Eastern market.]

Blend it all up. Add more salt and lemon, if you want. Maybe add chile oil. That's it. It freezes well -- does not change the texture much.

Notes

Number of Servings:

Time to Prepare: