Eggplant, garlic, and tahini are key ingredients in this Middle Eastern puree. Serve it as either a spread for sandwiches or as a dip with vegetables or pita bread.
1 large eggplant (about 2 pounds)
1/4 cup chopped fresh parsley
2 garlic cloves, peeled and halved
1/4 cup fresh lemon juice (about
2 tablespoons tahini (sesame-seed paste)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon ground cumin
How to Make It
Preheat oven to 400°.
Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly. Cut eggplant in half lengthwise, and place, cut sides down, in a colander; drain 30 minutes. Scrape out eggplant pulp; discard shell.
Place parsley and garlic in a food processor; pulse 6 to 7 times until minced. Add eggplant pulp, lemon juice, and remaining ingredients; process until smooth. Spoon into a bowl; cover and let stand at room temperature 30 minutes to allow flavors to blend.