I LOVE the movie Julie & Julia and after watching it again (lost count) I got inspired myself. Every week I will feature a dish & Chef has inspired me.
Why not give homage to those that inspired us along the way in our culinary journey!?
Being a southern girl myself, I wanted to start with someone I enjoy watching, I greatly admire her, she makes me laugh and leaves me wanting more….Mrs. Paula Deen!!
Grilled Eggplant Dip
I LOVE eggplant and will eat it up any way served so when I came across this yummy dish in Mrs. Paula Deen’s recipes I knew it would be an instant winner.
Servings: 6-8 servings
Prep Time: 20 min
Cook Time: 30 min
*Recipe and photo PAULADEEN.COM
You will need
1 teaspoon Paula Deen’s House Seasoning
1/2 teaspoon coarse salt, or more to taste
3 tablespoon lemon juice, or more to taste, plus lemon wedges for serving
3 tablespoon extra-virgin olive oil, divided
4 tablespoon tahini
6 garlic cloves, each cut into 3 to 4 lengthwise wedges
2 cylindrical eggplants (about 1 pound each)
3 tablespoon minced fresh flat-leaf parsley
Grilled pita bread, for serving
Set up the grill for direct grilling on high heat.
Make slits in each eggplant and insert the garlic. When ready to cook, place the eggplants on the hot grate and grill until the skins are charred all over and the flesh is very soft, 20 to 30 minutes in all, turning with tongs. Transfer the eggplants to a plate to cool.
Peel the burnt skin off the eggplants – don’t worry about removing it all. Coarsely puree the grilled eggplants with their garlic in a food processor. Add the tahini, 2 tablespoons of oil, lemon juice, salt, and House Seasoning. Taste for seasoning, adding salt or lemon juice as necessary, the mixture should be very flavorful. Add the parsley and process in small bursts, just to mix.
Spoon the dip into a small bowl lined with lettuce leaves, drizzle with remaining tablespoon of oil, and sprinkle with paprika. Serve with lemon wedges and grilled pita bread.
The result: DELICIOUS
This dip reminded me a lot of the Melitzanosalata/Baba Ganoush I made last month.