1 large eggplant
1⁄4 cup tahini
3 garlic cloves, minced
1⁄4 cup fresh lemon juice, plus more as needed
1/2 tsp ground cumin
sea salt, to taste
Garnish:
1 tablespoon extra virgin olive oil and chopped parsley
Wash the eggplant. Poke holes in it with a fork. On the barbecue (adds a nice smoky flavour) or in the oven, bake until the skin is dry and the flesh is soft. If you prefer more of a charred taste, you can cook it longer.
Cool. Peel. Mash the eggplant with a fork or put all ingredients (except oil and parsley) in a food processor.
Garnish with olive oil and parsley. Serve with cut up veggies, olives or pita bread.
I’ve had the best success serving this if I don’t tell people what it is. I simply call it garlic dip and they love it!