- 2 medium-sized eggplants firm, no blemishes
- 1/3 c tahini
- 2 lemons juice
- 1 garlic head roasted
- 1-2 fresh garlic cloves
- 1 tsp cumin
- 1 tsp paprika and more for garnish
- 1 Tb olive oil and more for garnish
- Salt and pepper to taste
Wash and dry eggplant and cut in half lengthwise.
Drizzle with olive oil and wrap each eggplant half in foil. Place on baking sheet in pre-heated 400 degree oven for about 45 min.
If you're roasting garlic too, add the garlic packet on the baking sheet as well.
Check the eggplant, the flesh should be very soft and the inside very tender as well. You should be able to scoop it out easily with a fork or spoon. If not, roast longer.
In a food processor (or if you don't have one, you can use a fork and lots of elbow-grease!), add the eggplant pulp (no skin), roasted garlic, fresh garlic, tahini, lemon juice, spices and olive oil. Pulse until creamy for about 30 seconds. Taste for personal preference.
Garnish with olive oil and paprika.
*Disclaimer: I am an "eyeball" type of cook, so my measurements may not be exact. Taste as you go for personal preference.