Food & Cooking Recipes Appetizers Black-Tahini and Eggplant Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Photo: Addie Juell Prep Time: 15 mins Total Time: 40 mins Yield: Makes 1 1/2 cups Update baba ghanoush for Halloween by making the smoky eggplant dip as dark as night—with black tahini. Serve with homemade grissini "snakes." Ingredients 1 medium eggplant (1 pound) 1 clove garlic, grated (½ teaspoon) ½ cup black tahini, such as Kevala Organic, well stirred 1 tablespoon fresh lemon juice Kosher salt 2 tablespoons extra-virgin olive oil 1 tablespoon Greek yogurt Cayenne pepper Red-pepper flakes Wavy Grissini, or beet chips, for serving Directions Preheat broiler. Place eggplant on a foil-lined rimmed baking sheet and broil, turning occasionally, until soft and blistered all over, 15 minutes. Let cool 20 minutes, then cut open lengthwise and scoop out flesh into a fine-mesh sieve set over a bowl; press with a spatula to remove excess liquid. Add eggplant to the bowl of a food processor with garlic, tahini, lemon juice, and 1 1/4 teaspoons salt. Process until smooth, 30 seconds. Drizzle in oil; pulse until combined. Transfer mixture to a serving dish. Stir 2 teaspoons water into yogurt; drizzle over dip. Sprinkle with cayenne and red-pepper flakes. Serve with grissini or chips. Rate it Print