2 medium eggplant
3 medium garlic cloves, chopped
1/4 cup tahini
juice of 1 lemon
salt to taste
pinch cayenne pepper (optional)
olive oil
finely chopped parsley (optional)
Preheat oven to 425 degrees.
Score the eggplant deeply, all around, so it won't explode.
Bake in a pan or on a cookie sheet until it is so soft it almost collapses. Let cool until it is comfortable to handle; discard any juices that have collected on the pan and scoop out the pulp, discarding the skin.
Puree in blender or food processor with garlic, tahini, lemon juice, salt and cayenne pepper, if desired. Before serving, drizzle the top with olive oil and sprinkle on the parsley, if desired. Serve with crudités or slices of pita bread.
Posted: 2/20/2009 1:00:59 PM