Salads & dressings migration

Ingredients

• 2 small eggplants
• 1/4 cup tahini
• Juice of 1 lemon
• 1 garlic clove, minced (up to 2 to taste)
• 1 tbsp plain Greek yogurt (optional, omit for vegan)
• Kosher salt and black pepper
• 1 tsp sumac (optional)
• 3/4 tsp Aleppo pepper or red pepper flakes (optional)
• Extra virgin olive oil (to finish)
• Toasted pine nuts, optional garnish

Method

1. Char whole eggplants directly over a medium-high flame (or grill), turning every ~5 minutes until collapsed and charred, 15–20 minutes.
2. Drain well in a colander over a bowl. Cool completely.
3. Peel skin, remove stem. (A few bits of skin are fine.)
4. Mash eggplant with a fork. Mix in tahini, garlic, lemon, optional yogurt, salt, pepper, and optional sumac + Aleppo.
5. Chill 30–60 minutes.
6. Finish with olive oil. Optional: pine nuts and parsley.