Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Simple (6 ingredients or less)
Vegetarian
Meal Type: Appetizers
Ingredients
1 Medium-large eggplant
2 – 3 cloves Garlic
¼ cup Tahini
1 Lemon, juice only
½ tsp. Cumin or curry powder
¼ tsp. Salt
Preparation
Preheat the oven to 450 degrees. Pierce the eggplant in several places and put it on a foil lined baking sheet. Cook it for about 45 minutes until it is soft and has collapsed. Remove it from the oven, slice it in half (use an oven mitt to hold it steady) and let it cool for 10 minutes (you can let it sit for hours now if needed.)
Scoop all the eggplants flesh into a food processor or heavy-duty blender. Add the remaining ingredients and process until smooth. Transfer it to a pretty serving bowl and serve it with pita, naan, and cucumber slices.
Cook's Notes
Nutrition Information