Noah Baker
Course: Appetizer Cuisine: American Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Calories: 70 kcal
Let’s get started!
– 2 medium eggplants – 2 cloves garlic minced – 2 tablespoons tahini sesame paste – 2 tablespoons lemon juice – 2 tablespoons olive oil plus extra for drizzling – 1/2 teaspoon ground cumin – Salt to taste – Pepper to taste
1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup, if desired. 2. Using a sharp knife, carefully prick the eggplants in several places to prevent bursting while roasting.
3. Place the eggplants on the prepared baking sheet and roast them in the preheated oven for about 30-40 minutes, or until they are very soft and collapsed. You can also roast them directly over an open flame on a gas burner for a smokier flavor.
4. Once roasted, remove the eggplants from the oven and let them cool slightly. Once cool enough to handle, peel off the charred skin and discard. 5. In a blender or food processor, combine the roasted eggplant flesh, minced garlic, tahini, lemon juice, olive oil, ground cumin, salt, and pepper. –
6. Blend or process the mixture until smooth and creamy. Taste and adjust seasoning, if needed, adding more salt, pepper, or lemon juice to your liking. 7. Transfer the eggplant spread to a serving bowl. Drizzle with additional olive oil and sprinkle with chopped fresh parsley, paprika, or any other desired garnishes.
8. Serve the eggplant spread with pita bread, crackers, or vegetable sticks for dipping. Enjoy!