Saturday, July 18, 2015

grill roasted eggplant dip with sumac


I'm going to let you in on a little secret:  It's bloody H-O-T out.  So much so, that even using the crockpot indoors heats up the house too much.  We've been making fine use of our grill this week, and keeping the hot outside and the cool in.  Lucky for us, summer produce likes the grill. Okra, corn, squash -- all easy and delicious choices. And, it turns out if you're looking for a charred smokey flavor for your roasted eggplant dip, the grill is an excellent option for whole roasting eggplant.




Simply prick the skin of the eggplant a few times with a fork, and wrap it in heavy foil.  Place on the hot grill and close the lid.  Grill the eggplants for about 20-30 minutes, depending on size of eggplant and heat of grill, turning every few minutes, until tender.  You'll know they are ready when they give to the touch of the tongs while turning.  Remove from grill and allow to cool.  Unwrap, scoop the pulp out into a bowl, combine with lemon juice, tahini, garlic, cayenne, cumin, paprika, and salt.  Garnish with sumac and chopped parsley, and serve with pita, cucumbers and carrots. You have a winner for your picnic lunch.


grill roasted eggplant dip with sumac
ingredients
4 small or 2 medium/largish eggplants
juice of 1 extra large lemon, or 2 small
1 fat clove garlic, grated
about 1/3 cup tahini 
1/4 tsp each of cayenne, cumin and paprika
1/2 tsp salt, or more to taste
Garnish with olive oil, sumac, and chopped parsley.
Serve with pita, cucumber and carrot slices.

Heat your outdoor grill.  Prick the skin of the eggplants a few times with a fork, and wrap individually in heavy foil.  Place on the hot grill and close the lid.  Grill the eggplants for about 20-30 minutes, depending on size of eggplant and heat of grill, turning every few minutes, until really tender.  You'll know they are ready when they give to the touch of the tongs while turning.  Remove from grill and allow to cool.  Unwrap the eggplants and  scoop the pulp out into a bowl.   Add the lemon juice, tahini, garlic, cayenne, cumin, paprika, and salt.  Mash well with a fork to combine and break up the eggplant.  Drizzle with olive oil, dust on some lemony ground sumac and sprinkle with chopped parsley.  I like to serve mine after it has chilled, with pita, cucumbers and carrots.  If you make it the night before, it's the perfect quick weekend picnic lunch after a morning of weeding in the garden.  And the house remains cool when it's time for an afternoon nap!

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