2 medium (about 2 lbs), pierce with fork
¼ cup plus 1 Tbsp. tahini (sesame seed paste)
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 tsp. ground cumin
½ tsp salt
½ tsp. black pepper
Juice of 1 lemon
Preheat oven to 400 degrees.
Place the eggplant on a lightly greased baking pan. Bake until tender, about 20 to 30 minutes. Remove from the heat and cool slightly.
Meanwhile, in a mixing bowl, combine the remaining ingredients. Set aside until the eggplants are ready.
When eggplants have cooled, scoop out the flesh and chop; discard the outer skin. Add the eggplant pulp to the tahini mixture and blend thoroughly. Mash the mixture with the back of a spoon. Refrigerate the dip until ready to serve.
simple look, bold flavor
Serve the dip with pita bread and/or crudites.