August 2019

If you can’t find Aleppo pepper, substitute a pinch of cayenne.

The consistency of the dip is best after being refrigerated for at least 12 hours, but its flavor is fullest at room temperature, so allow it to stand on the counter for about 1 hour before stirring in the herbs and adding the garnishes. Serve the dip with warmed pita bread or seeded crackers.

Don’t use eggplants that weigh more than 1 pound each; they tend to have more seeds and can be bitter. Choose eggplants with taut, glossy skin and no bruises or brown spots.

We like serving the eggplant in its charred skin, but the cooked flesh also can be scooped into a bowl, mashed, and mixed with the herbs, then finished with olive oil and lemon juice. Look for smooth, unblemished eggplants, and leave the stems on when halving them.