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20 baby eggplants or 2 large eggplants
1/4 cup of tahini (use more or less on your taste preference)
juice of half a lemon
olive oil
4 cloves of roasted garlic (I prefer to use roasted garlic over raw garlic. If you use raw garlic, use 1 clove instead)
1 teaspoon of cumin
salt and pepper to taste
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| Before |
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| After. They aren't so cute anymore. |
Prick the eggplant with a fork and roast in a 375 degree oven until nice and soft (you can use the same technique when using a large eggplant). Let the eggplant cool, and cut open to scrape the meat of the eggplant away from the skin. Put the eggplant in the food processor. Add tahini, lemon juice, garlic, cumin, parsley, salt and pepper. While the food processor is running, drizzle in olive oil until you get a creamy consistency.
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| Peeling these babies was a labor of love (and plenty of skin ended up in the food processor). I suggest using a larger eggplant to make life easier. Just cut them in half and scrape with a fork. |
Serve with sliced cucumber, radishes, pita, chips or anything else you have on hand.
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| I was saving this for Calvin, but it may not last that long. |
