Roasted Eggplant & Summer Vegetables Dip

Serves: 8-12

Ingredients:
4 large Italian eggplants, (about 4 1/2 pounds)

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and fresh ground black pepper, to taste

4 medium or 2 large Roma tomatoes, diced into 1/2 inch cubes

1 small zucchini, unpeeled and cut into 1/4-inch pieces

1 cup chickpeas, drained and rinsed

1/4 cup parsley leaves, plus more for garnish

3 tablespoons fresh basil, plus more for garnish

2 tablespoons red wine vinegar

1/2 cup tahini sauce

1 large lemon, juiced

2 medium garlic cloves, peeled and sliced in half

1 tablespoon ground cumin, more as needed

1 teaspoon sweet paprika

3 pitas, cut into wedges, or crackers and/or 2 Persian cucumbers, thinly sliced about 1/4 inch thick, for serving.

Directions:

1. Preheat the oven to 425 degrees F.

2. Cut the eggplants in half lengthwise and place skin down on 1 large rimmed baking sheet or 2 medium rimmed baking sheets. Place the sliced garlic cloves on each piece of eggplant. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until golden brown and softened (about 40 - 45 minutes). Remove from the oven and let cool slightly.

3. Meanwhile, marinate the vegetables: Combine the tomatoes, zucchini, chickpeas, 1/4 cup parsley leaves, 3 tablespoons basil, vinegar and the 2 tablespoons olive oil in a medium bowl. Sprinkle with salt and pepper. Toss together and set aside until ready to serve.

4. Once the eggplant is cool enough to handle, scoop the flesh and roasted garlic into a fine-mesh sieve set over a bowl; discard the eggplant skins. Working in batches, if necessary, press the eggplant gently with the back of a spoon to release any liquid; reserve the liquid.

5. Transfer the pressed eggplant and garlic to a food processor. Add the tahini sauce, lemon juice, cumin, paprika and a pinch each of salt and pepper. Blend until a smooth sauce forms. Taste for seasoning and add more cumin, paprika, salt or pepper, if needed. If the dip is too thick, blend in 1 to 2 tablespoons of the reserved eggplant liquid. Discard the rest.

6. To serve warm- scoop the dip into a large shallow bowl and top with the marinated vegetables.

7. To serve chilled - refrigerate the dip and marinated vegetables in separate containers for at least 1 hour (or overnight) to let the flavors absorb. Then place the dip into a large shallow bowl and top with the marinated vegetables.

8. Sprinkle with more parsley leaves and fresh basil. Serve with pita chips, toasted pita bread or crackers with cucumber slices on the side.

Chef’s Tip: Alternatively, you can grill the eggplants outdoors.

To grill: make a slit on each side of the eggplants; slice the garlic cloves in half and insert pieces into each eggplant. Wrap well with aluminum foil. Grill on high for about 30-35 minutes. Carefully open the foil, cut the eggplants in half and scoop out the flesh and garlic, discard skins then follow the remaining steps to put the dip together.