Eggplant Tahini Blend (Print-Friendly Version)
# What You'll Need:
01 -
1 or 2 large eggplants (around 2 pounds total)
02 -
About 3 tablespoons of quality olive oil
03 -
2 to 3 tablespoons of roasted tahini (sesame paste)
04 -
1 or 2 garlic cloves, finely chopped
05 -
Half a teaspoon of powdered cumin
06 -
Juice from one small lemon or lime (roughly 2 1/2 tablespoons)
07 -
A small dash of salt and a sprinkle of cayenne to taste
08 -
1 tablespoon of freshly chopped parsley
# Step-by-Step Directions:
01 -
Crank up your oven to 400°F and get it warming up.
02 -
Cut the eggplants in half lengthwise. Cover a baking sheet with foil, poke some holes in the eggplants using a fork, and brush some olive oil on both sides. Place them cut side down on the tray.
03 -
Bake the eggplants for around 35–40 minutes until they're super soft inside.
04 -
Leave the eggplants for about 15 minutes to cool off a bit. Then dig out the soft insides and drop them into a mixing bowl.
05 -
Add all the other ingredients to the bowl (save a tablespoon of olive oil for topping). Mash and mix it all together with a fork until smooth.
06 -
Pair with crispy veggies or warm pita. Add more salt and pepper if you think it needs it.