- Serves 4:
- 1 eggplant
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup tahini
- 2 garlic cloves, minced
- 1/4 teaspoon cumin powder
- 1-2 tablespoons olive oil plus a little more for garnish
- salt and pepper to taste
- Chopped parsley for garnish
Another way to serve up that eggplant!! Some like it chunky, but I like my eggplant dip smooth. However you prefer it, just give it a try! You won't be disappointed. Just make sure you have some good bread for dipping 🙂
Set your oven to the broil setting. Mine has a high or low broil option, choose the high.
Brush the eggplant with a little oil and pierce it all around with a knife so that it does not burst while broiling.
Place a sheet of aluminum foil in a baking pan and put the eggplant on top.
Broil it for 20 minutes, turning it halfway through cooking time.
Remove the cooked eggplant from the oven and wrap it in the foil it was cooking on.
Allow it to cool for about 20 minutes.
Remove and discard the skin.
Put the peeled eggplant with all of it's juices in a food processor. Add the tahini and all of the rest of the ingredients.
Pulse until desired consistency is reached. Taste for salt. Add more if necessary.
Pour into a serving bowl and drizzle with olive oil. Garnish with chopped parsley and serve with bread.