Serve this as an appetizer alongside crusty bread, pita, cheese, or even some marinated Tofu "Feta" for a more substantial meal.
Ingredients
- 2 lbs eggplant
- ¼ cup chopped parsley
- 1 tsp cumin
- 2-4 tbsp olive oil, plus more for finishing
- ¼ cup lemon juice, plus more to taste
- ½ cup tahini
- 2 garlic cloves, chopped
- Salt to taste
Preparation
- Preheat the oven to 400°. Pierce the eggplants in several places with a knife and coat lightly with oil. Bake until softened and beginning to brown, about 30-40 minutes. For an extra smoky finish, lightly char the eggplants under the broiler after they bake.
- Remove the eggplant from the oven and allow to rest until cool enough to handle. Remove the skins and stem. Allow to drain in a colander in the sink for 15 minutes.
- Add the eggplant, parsley, lemon juice, garlic, cumin, salt, olive oil, and tahini to a food processor. Purée until smooth. Adjust the salt, oil, and lemon juice to taste.
