Smoky eggplant dip with fingerling chips recipe

Ingredients

• 3 whole Italian eggplants
• 1 clove Roasted Garlic or 1 clove raw garlic, minced
• 2 tablespoons tahini
• 1 tablespoon crème fraîche
• ½ lemon juice
• Salt, to taste
• Chives, for garnish

• Canola or peanut oil for frying
• 1 pound fingerling potatoes, scrubbed, skin-on
• Salt, to finish

For the Eggplant Dip
1. Preheat the oven to 400°F.
2. Prick the eggplants all over with a fork and then place on the open flame of a gas burner. You want to char the skin all over the eggplant to impart smokiness. If you don’t have a gas burner, you can do this on a grill or under the broiler.
3. Once the skin is charred and shriveling, transfer to a baking sheet and finish cooking in the oven for another 25 to 30 minutes.
4. Let the eggplants cool before handling. Split them open and scrape out all the flesh inside into a medium bowl. Add the garlic, tahini, crème fraîche, lemon juice, and salt and use a fork to mash everything together. You want to create a creamy consistency but with texture. You can also do this in the food processor if you want something smoother. Taste and readjust seasoning. Chill and garnish with chives before serving.
For the Fingerling Chips
5. In a Dutch oven or large saucepan, heat 2" to 3" of oil to 360°F. The oil should go less than halfway up the pot.
6. Using a mandoline or with a very sharp knife, thinly slice the fingerling potatoes and transfer to a bowl of water. Gently mix the potato slices, strain out the water, and dry on paper towels. The potatoes should be completely dry before adding to the oil or they will spatter and bubble up.
7. Add the fingerling slices to the oil, working in batches. Fry for about 45 seconds to 2 minutes, depending on how thickly you sliced them, until golden brown. Transfer them to a paper towel–lined plate and finish them with salt.
8. Serve the dip cold with fingerling chips on the side.