Set broiler on high. Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil. Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.
When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor. Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.
Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.
Ok, being Syrian American, and growing up around Middle Eastern food all my life- foods such as, falafel, stuffed grape leaves, tabouli, hummus, mhummera, and baba ghanoush, let me tell you..baba ghanoush needs yogurt in it, which I did not see in the recipe, and leave out the cummin. Garnish with parsley and olive oil. And eat with pita bread that you buy at the Middle Eastern specialty stores. If you buy pita bread at the American grocery stores, it does not taste nearly as good as it should- usually dry. Gotta serve with the authentic pita bread! :-) Enjoy- this is a great Syrian/Lebanese dip when made right!
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