Burnt Eggplant & Garlic Dip

March 16 2014, Sunday Dinner
Combination of Eggplant dip recipe given by Maryann and Yotam Ottolenghi's Burnt eggplant with garlic, lemon and pomegranate seeds recipe from his book Jerusalem 

WHAT:

• 3 Large whole eggplants
• 8-9 Garlic cloves, crushed
• Grated zest of 1 lemon and 2 Tbsp freshly squeezed lemon juice
• 5 Tbsp Olive oil
• Handful of Parsley - chopped
• Handful of Mint - chopped
• Seeds of half pomegranate
• Pinch of white pepper
• 1 Tsp Cayenne peper
• 1 Tsp Smoked paprika (substitute with cayenne pepper if you don't have)
• 1 Tsp Sweet paprika (substitute with cayenne pepper if you don't have)
• 1 Tbsp Ground Cumin
• Salt, Pepper
• Pinch of sugar

HOW:

• If you have a gas range, line the base with aluminum foil to protect it, keep only burners exposed
• Place the eggplants directly on gas burner with medium flames and roast for 15 to 18 minutes, until skin is burnt and flaky and the flesh is soft.
• Use metal tongs to turn eggplant around occasionally. 
• Remove eggplant from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each eggplant and scoop out the soft flesh. Discard the burnt skin.
• Drain the flesh in a colander for at least an hour or longer to get rid of as much water as possible.
• Put the eggplant in a food processor and add everything except parsley, mint, pomegranate seeds and lemon zest and process to a smooth puree. (if needed pass puree through a fine-mesh strainer to remove charred bits and seeds.
• Taste and adjust the seasoning if needed
• To serve: put the puree in serving bowl and add lemon zest. Drizzle the top with olive oil, sprinkle mint, parsley and Pomegranate seeds over it.
• You can enjoy this with some lavash chips - add some olive oil on lavash flat bread and add some with Za'atar. Back for 2-3 minutes or until crisp and brown.