BLACK-TAHINI AND EGGPLANT DIP
Update baba ghanoush for Halloween by making the smoky eggplant dip as dark as night-with black tahini. Serve with homemade grissini "snakes."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat broiler. Place eggplant on a foil-lined rimmed baking sheet and broil, turning occasionally, until soft and blistered all over, 15 minutes. Let cool 20 minutes, then cut open lengthwise and scoop out flesh into a fine-mesh sieve set over a bowl; press with a spatula to remove excess liquid.
- Add eggplant to the bowl of a food processor with garlic, tahini, lemon juice, and 1 1/4 teaspoons salt. Process until smooth, 30 seconds. Drizzle in oil; pulse until combined.
- Transfer mixture to a serving dish. Stir 2 teaspoons water into yogurt; drizzle over dip. Sprinkle with cayenne and red-pepper flakes. Serve with grissini or chips.
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