Wash, dry, and roast eggplant on an open flame until charred. Peel the skin off and chop the eggplant into small pieces. Blend tahini, lemon juice, salt, garlic, and coriander until smooth. Add ...
To make this classic eggplant dip, just pop the eggplants and garlic in the oven while you set the table, then stand the roasted eggplants while you prepare the crudités. When the roasted vegetables ...