Courtesy Daniel Boulud

Makes approximately 2 cups

4           eggplants (about 1 lb each)
½          tbsp minced and cooked garlic;
             olive oil, as needed

2           tbsp tahini paste

½          cup thick Greek yogurt

1           lemon, juice

1 ½       tsp za’atar spice, plus more for garnish
             salt and freshly ground white pepper

½          tsp Aleppo pepper
             micro basil, for garnish

The day before:
Preheat grill to high. Preheat oven to 400°F. Prick eggplants several times with a fork, and grill until charred. Place on a baking sheet lined with foil. Bake eggplant until soft inside, flipping eggplant halfway through, about 30-40 minutes total. Let the eggplant cool, then slice lengthwise and scoop the flesh into a colander lined with cheesecloth, fold cheesecloth over top. Set colander over a bowl, press gently and then refrigerate overnight to drain.

Transfer eggplant to a cutting board and chop until pasty (you should have 1 lb of eggplant). Transfer to a bowl and stir in the reserved garlic, yogurt, tahini, lemon juice, za’atar spice, Aleppo, and salt and pepper to taste.

Transfer to a serving dish and with a spoon, indent a small hole in the center and fill with olive oil. Sprinkle with extra za’atar, Aleppo pepper and micro basil to garnish.

By | 2017-10-22T16:35:44-04:00 April 23, 2013|