3 large eggplant
3/4 cup tahini (sesame seed paste)
1/2 cup lemon juice
2 teaspoons minced or pressed garlic
1 tablespoon cumin
Pinch of cayenne
1 teaspoon salt
Garnishes, optional:
6 or 8 chopped black olives
Thin layer of olive oil
Chopped parsley
The eggplant can be prepared 2 ways:
1. Broil or barbecue the eggplants, turning often, until the skin is blackened and blistered and the meat is tender, about 20 or 30 minutes . Let them cool for about 10 minutes and then peel the skin from the eggplant.
Or 2. Bake the whole eggplants (pierce the skin in several places with a fork) in a 350 degree oven for about 1 hour or until the meat is tender. Cool for about 10 minutes, then peel, or cut the eggplants lengthwise and scoop out the meat.
(To reduce baking time, first cut the eggplants in half lengthwise and place skin side down on a baking sheet.)
Squeeze the cooked eggplant meat to release excess liquid.
Puree the eggplant and all other ingredients in a blender or food processor.
Transfer to a serving dish and garnish, if desired. Serve with pita bread wedges, radishes and green onions. Makes 3-4 cups.
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