There are many variations to this lovely dish, often served as a started or appetizer. Serve as a dip with pita chips or fresh pita cut into wedges.
2 large eggplants (approx. 1 kg), halved lengthwise
¼ cup virgin olive oil + 2 tbsp
¼ cup tahini
3 tbsp fresh lemon juice
1 garlic clove
Salt, pepper to taste
Cumin, paprika, chopped parsley to garnish
Pita bread wedges
Preheat oven to 190 degrees C. Brush cut side of eggplant with 2 tbsp olive oil and place face down on a rimmed tray. Roast until eggplant is very soft to the touch or about 45 minutes. Cool slightly then scoop out the pulp into a strainer. Let stand for 30 minutes then discard the excess liquid.
Transfer the eggplant pulp to a food processor, add ¼ cup oil, tahini, lemon juice and garlic then process until smooth. Season to taste with salt and pepper.
To garnish: Drizzle olive oil around the edge of your dip; in 3 lines sprinkle parsley, cumin and paprika.
Serve with Pita bread wedges. Will keep for a couple days in an air tight container in the fridge.
Roast your eggplant on your BBQ grill (poke holes in your whole eggplant) or similarly over a gas flame for a more smokey flavour. We used 1 clove of garlic and that was enough for our taste. You can add or subtract to your taste.
Use this as a spread with your meat sandwiches instead of mayonnaise, or in place of the traditional tomato paste over a pizza base, with rotisserie chicken, a light drizzle of olive oil and feta cheese. Once out of the oven top with rocket tossed in a light honey mustard dressing.