Do you ever eat a meal at a restaurant and find yourself wanting to recreate it at home? Ok, maybe this just happens to me; but on a recent visit to St. Francis Restaurant in Phoenix I had the most amazing eggplant dip that I wasn't able to get out of my mind.
I came home and couldn't help but think of all the eggplant currently growing in our garden and how awesome it would be to make this dip for my friends and family. Thankfully Chef Chamberlin was willing to share his recipe for this mouthwatering appetizer.
(recipe courtesy of Chef Chamberlin)
2 medium Eggplants
1 medium Onion
2 ounces Tahini
3 teaspoons Smoked Paprika
3 tablespoons Red Wine Vinegar
1 tablespoon Lemon Juice
1/4 cup of extra virgin olive oil
Salt & Pepper (freshly cracked) to taste
1/2 cup fresh basil, chopped
For the Garnish:
Greek Yogurt (plain)
Toasted Pine Nuts
Extra Virgin Olive Oil
Burn/char eggplants with skin on in wood fired oven. Peel off skins and scoop out the fleshly part. Char onions until translucent. Add everything into a mixing bowl and combine. Season to taste with salt and pepper.
Serve warm or chilled garnished with yogurt, oil, smoked paprika, chives, fresno chiles and toasted pine nuts.