Source: Inspired Taste
Prep: 25 mins, COOK: 40 mins, TOTAL: 1hr 5 mins
Ingredients:
- 2 medium eggplants
- 1/4 cup tahini
- 2 tablespoons lemon juice (or more to taste)
- 2 tablespoons olive oil (plus more for serving)
- 2 garlic cloves, minced
- 1/4 teaspoon ground cumin
- Salt to taste
- 1 tablespoon chopped fresh parsley (for garnish)
- Roast the Eggplant: Preheat the oven to 425°F (220°C). Prick the eggplants a few times with a fork, and roast them on a baking sheet until they collapse and the flesh is tender, about 45-60 minutes.
- Prepare the Eggplant: Once cooled, peel the eggplant and discard the skin. Transfer the flesh to a colander and let it drain for 10-15 minutes to remove excess moisture.
- Mix the Ingredients: In a bowl, mash the eggplant with tahini, lemon juice, garlic, cumin, and olive oil. Stir until smooth, seasoning with salt to taste.
Serve: Garnish with parsley and drizzle with extra olive oil. Serve with pita or fresh veggies.