Ingredients:
- 1-2 large eggplant
- 1/4 cup tahini, plus more as needed
- 1 bulb, plus 1 minced clove of garlic
- 1/4 cup fresh lemon juice, plus more as needed
- 1 tsp. ground cumin
- salt, to taste
- oil olive
- chopped parsley
Instructions:
- Preheat oven to 375 degrees.
- Place a bulb of garlic on a piece of foil, drizzle with olive oil, and wrap tightly so that no oil can escape. Place into oven.
- Pierce the skin of the eggplants 4-5 times with a fork.
- If you have a grill or gas stove, roast the whole eggplant, turning so that the skin turns black. If not, go to next step.
- Prepare a sheet tray by lining with foiling and coating with olive oil
- Slice eggplants in half length-wise and transfer eggplant to baking sheet, cut side down
- Roast in oven until completely soft, about 20-30 minutes depending on size.
- Remove and let cool slightly. Scope out the roasted eggplant, discarding the skins, and place in a bowl.
- Using a fork, immersion blender, or food processor mash the eggplant.
- Add the tahini, garlic, lemon juice, cumin and mix. Add more tahini and lemon juice as needed.
- Drizzle with olive oil and chopped parsley.
- Serve with pita chips, baby carrots, or sliced cucumbers.
Note: I like to make this at least a few hours ahead of time, or even the day before, so that the flavors have a chance to mingle.
