Ingredients
1-2 globe eggplants (2lbs.)
3 Tablespoons extra virgin olive oil
2-3 Tablespoon tahini
1-2 cloves garlic, finely chopped
1 teaspoon cumin
2 1/2 Tablespoon lemon juice
Salt and cayenne pepper to taste
1 Tablespoon chopped parsley
Preparation
Preheat oven to 400 F. Poke eggplant in several places. Cut eggplant in half lengthwise and brush cut side with olive oil. Place on baking sheet, cut side down and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes. Scoop the eggplant flesh into large bowl and mash with fork. Add remaining ingredients and mash well. Allow mixture to cool to room temperature, then season with additional lemon, salt and cayenne. Serve with pita, crackers, celery or cucumber slices.
