3 eggplants; roasted, skinned, seeded
(Yes 3, and yes "normal" big eggplants, I generally grow black beauty)
2 Tbl tahini
2 cloves garlic
1 lemon; juiced, about 2oz
2-3 Tbl olive oil
1 1/4 tsp salt
1 C parsely; leaves only
1/2 tsp smoked paprika
1 tsp cumin seed; ground in a coffee grinder first
Grill, bake or broil eggplants until skin is blackened and blistering away from the flesh. I cut them in half and broil them, skin side up. I set the broiler to low and cook for between 20 and 30 minutes, moving them around so they cook evenly. I juice the lemon with a citrus reamer and pick parsley off the stems and grind up cumin seeds while they roast.
|I keep the eggplants in a strainer over a bowl while peeling|
and picking out seeds. That way the majority of liquid in the
finished dip is from lemon and olive oil.