Recipe courtesy of Capay Valley Farm Shop
INGREDIENTS
1 lb eggplant, whole (any variety will work, but rounder varieties can be easier to use)
1/4 cup tahini
2 cloves garlic, peeled and minced
3 tablespoons extra virgin olive oil
Juice of 1/2 lemon
salt to taste
PREPARATION
- Bake eggplant rubbed with EVOO at 350 F on a baking sheet until soft and wrinkled and easily punctured with a fork (about 45 minutes).
- Slice the eggplant lengthwise and scoop out the pulp.
- Mash the eggplant, add tahini, minced garlic cloves, olive oil, lemon juice.
- Place all in a blender until smooth.
- Salt to taste and let stand for half an hour to allow to cool and meld flavors.
- Just before serving, sprinkle with a few drops of olive oil, dashes of cumin and paprika.
This is a great spread on bread or crackers or used as a veggie dip.