A garlicky, smoky eggplant dip, quick to prep and punched up with the flavors of tahini! The dip is finished with an addictive brûlée—served ideally with super thin, toasted sugar to crack into it with.
Eggplant Brûlée is a great appetizer, and it pairs perfectly with some crunchy bread or raw veggie sticks!
Make 8 incisions around 1 medium eggplant
Insert 1 small peeled garlic clove in each incision
Coat the eggplant with vegetable oil to taste
Place a wire rack directly over an open flame over medium-high heat, and grill all sides of the eggplant until soft and charred
Peel the eggplant and remove the stem
Place the eggplant in a food processor
Add 2 tbsp of plain yogurt and salt, black pepper, and cumin powder to taste
Add the juice out of ½ lemon
Add 2 tbsp of tahini
Blend on high speed until smooth and creamy
Divide the eggplant purée into two serving dishes
Sprinkle 1½ tsp of caster sugar on top of each in a uniform layer
Caramelize the surface with a blowtorch until deep brown. The eggplant brûlée is ready
Enjoy with your favorite bread!
Yield 2 portions
Small Peeled Garlic8 cloves
Plain Yogurt2 tbsp
Caster Sugar3 tsp
Vegetable Oilto taste
Cumin Powderto taste
Black Pepperto taste