Ingredients with Measurements:
- 2 medium-sized eggplants
- 2 cloves of garlic, minced
- 1/4 cup of tahini
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cumin
- 1/4 teaspoon of paprika
- 1/4 cup of chopped parsley
- Water (as needed)
Special equipment needed:
- Grill or oven
- Food processor or blender
Step-by-step instructions:
1. Preheat your grill or oven to 400°F.
2. Wash and dry the eggplants. Using a fork, poke holes all over the eggplants.
3. Place the eggplants on the grill or in the oven and cook for 30-40 minutes or until the skin is charred and the flesh is soft.
4. Remove the eggplants from the grill or oven and let them cool for a few minutes.
5. Once the eggplants are cool enough to handle, remove the skin and discard it.
6. In a food processor or blender, add the eggplant flesh, minced garlic, tahini, lemon juice, olive oil, salt, black pepper, cumin, and paprika. Blend until smooth.
7. If the dip is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
8. Taste the dip and adjust the seasoning as needed.
9. Transfer the dip to a serving bowl and garnish with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- This recipe makes about 2 cups of dip, serving 8-10 people.
Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 7g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- If you don't have tahini, you can use peanut butter or almond butter instead.
- If you don't have fresh parsley, you can use dried parsley or cilantro.
Variations:
- You can add roasted red peppers or sun-dried tomatoes to the dip for extra flavor.
- You can also add a pinch of chili flakes for some heat.
Tips and tricks:
- Make sure to poke holes in the eggplants before cooking them to prevent them from exploding.
- If you don't have a food processor or blender, you can use a fork to mash the eggplant and mix the ingredients by hand.
- You can make this dip ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
- Store the dip in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- You can serve this dip cold or at room temperature. If you prefer it warm, you can microwave it for 30 seconds or heat it up in a small saucepan over low heat.
Presentation ideas:
- Serve the dip in a shallow bowl and garnish it with chopped parsley and a drizzle of olive oil.
Garnishes:
- Chopped parsley, cilantro, or green onions
- A drizzle of olive oil
- A sprinkle of paprika or cumin
Pairings:
- Pita bread or chips
- Fresh vegetables like carrots, cucumbers, or bell peppers
Suggested side dishes:
- Grilled chicken or beef skewers
- Falafel
- Hummus
Troubleshooting advice:
- If the dip is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
- If the dip is too thin, add more tahini or eggplant to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the dip.
- Store the dip in the fridge and discard any leftovers after 3 days.
Food history:
- Awwamaat Eggplant Dip is a traditional Middle Eastern dish that is popular in countries like Lebanon, Syria, and Jordan.
Flavor profiles:
- This dip is creamy, tangy, and slightly smoky from the grilled eggplant.
Serving suggestions:
- Serve this dip as an appetizer or snack at your next party or gathering. It's also a great addition to any mezze platter.
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