RecipesMay 7, 2013, 8:26 PM
Ingredients
3 medium-sized eggplants
1/2 cup (130g) tahini (sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
Directions:
1. Preheat the oven to 375F (190C).
2. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
3. Remove from oven and let cool.
4. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
5. Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.
Storage: Can be made and refrigerated for up to five days prior to serving.