Ingredients
Scale
- 1-2 globe eggplants (about 2 lbs)
- 3 tbsp extra virgin olive oil
- 2-3 tbsp roasted tahini (sesame paste)
- 1-2 garlic cloves, finely chopped
- ½ tsp ground cumin
- Juice of one lemon or lime (about 2 ½ tbsp)
- Salt and cayenne pepper to taste
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 400°F.
- Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke holes in eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on foil.
- Roast for 35-40 minutes until very tender.
- Let eggplants cool about 15 minutes and gently scoop out the flesh into a medium bowl.
- Add tahini, garlic, cumin, lemon juice, salt, cayenne, and parsley (reserve 1 tbsp olive oil for garnish).
- Mix and mash all ingredients with a fork until smooth and well combined.
- Serve with toasted pita bread or chopped vegetables, seasoning further with salt and pepper as desired.
Notes
- For extra flavor, drizzle the reserved olive oil on top before serving.
- Can be made ahead and stored in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian