Update baba ghanoush for Halloween by making the smoky eggplant dip as dark as night—with black tahini. Serve with homemade grissini "snakes."
Ingredients
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1 medium eggplant (1 pound)
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1 clove garlic, grated (½ teaspoon)
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½ cup black tahini, such as Kevala Organic, well stirred
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1 tablespoon fresh lemon juice
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Kosher salt
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2 tablespoons extra-virgin olive oil
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1 tablespoon Greek yogurt
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Cayenne pepper
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Red-pepper flakes
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Wavy Grissini, or beet chips, for serving
Description
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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.
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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.
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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.
