Smoky Eggplant Dip
Adapted from Ana Sortun Spice Flavors of the Eastern Mediterranean.
- 2 Eggplants (about 2lbs) peeled and cut into 2-inch chunks
- 1 Tb salt, plus more to taste
- ¼ cup Silken Tofu
- ½ tsp smoked salt
- 1 tsp smoked paprika
- 1 tsp finely minced garlic (about 1 large clove)
- 1 Tb freshly squeezed lemon juice (about ½ lemon)
- 2 Tb extra-virgin olive oil
- ½ cup toasted pine nuts or toasted almonds
- 2 tsp Za’atar
- Pepper to taste
- Bring a large saucepan (big enough to hold the chunks of peeled eggplant) of water to a boil and cook the eggplant in the boiling water with 1 Tb salt. Lower the heat to medium and continue a brisk simmer. Cook for 15 to 20 minutes, until the eggplant is soft and translucent. Check by squeezing the eggplant with a pair of tongs. Drain well in a colander.
- In a food processor fitted with a metal blade, puree the eggplant with the silken tofu, smoked salt, garlic, lemon juice, and olive oil.
- Place the eggplant mixture in a medium mixing bowl and stir in the nuts. Season with salt and pepper to taste.
- Serve at room temperature or warm in small serving bowls