Eggplant Purée
Thomas J. Story
Babaganoush meets hummus in this creamy, smoky, nutty purée.
SERVES 6
How to Make It
1
Heat a gas or charcoal grill to medium. Cook the eggplant, turning occasionally, until the skin has charred and the insides are soft, about 15 minutes. Roughly chop the eggplant. Add eggplant pieces, tahini, garlic, lime juice, salt, oil, and water to a blender and blend until smooth.
Ingredients
1 large eggplant
1 cup tahini
2 garlic cloves
Juice of 1 lime
1 tsp kosher salt
½ cup olive oil
½ cup water
Directions
1
Heat a gas or charcoal grill to medium. Cook the eggplant, turning occasionally, until the skin has charred and the insides are soft, about 15 minutes. Roughly chop the eggplant. Add eggplant pieces, tahini, garlic, lime juice, salt, oil, and water to a blender and blend until smooth.
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