It's a savory dip of cooked eggplant along with an array of spices. I choose to grill the eggplant on the pit in order for the pulp or meat of the eggplant to have a smoky taste that pairs nicely with the velvety smooth texture of this dip.
While the coals are getting ready, place a whole eggplant on rack. I do this almost every time I grill. Prep for the eggplant is fairly simple. Stabbing slits in the skin allows room for expansion and are like little pockets to stuff garlic in.
The 2 pork tenderloins are half wrapped in bacon. Why not fully wrapped? Whatever, that was my roommate's doing. The eggplant is getting good and charred. The more blackened the crust, the better. Ours could have stayed on there a little longer even. I'd say about 10 minutes a side, depending on your fire. For the meat of the eggplant to become tender throughout it has to get fully burnt on the outside.
The best way to yield the most amount of eggplant with the least amount of effort is to snip to top of it, towards the stem, and squeeze out mushy flesh and seeds into a food processor. The garlic I stuffed in there earlier is putting off a delightfully pungent aroma.
Added to the blend is a couple cloves of garlic, some fresh parsley,2.5 tbsp of tahini, the juice of one lemon, 1 or 2 tbsp of salt and pepper. Mixing in some honey helps if your eggplant is a little bitter. We didn't need any though.
After everything is pureed its serve cold in a dish, drizzled with a little olive oil, and fresh parsley is added for garish. Pita is the authentic choice for dipping, but pita chips are more inviting. No pictures of the final result...I got a little toasty.
Tanner whipped up some fried chicken for the drunkards in my new cast iron skillet. He is one of the few people I know personally that meet my requirements for "knowing what good is." 
Crispy, homemade fried chicken. This food porn is replacing our normal "Happy Plate" photo.
No comments:
Post a Comment