Ingredients
Scale
1 large eggplant
1/4 cup tahini sauce {I got mine free from Vitacost}
3 garlic cloves, minced
1/4 cup lemon juice {I used bottled}
1/8 teaspoon ground cumin
1 tablespoon extra virgin olive oil {I like ZOE* brand}
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup roasted red peppers or Kalamata olives {I used peppers}
dash of salt
Instructions
- Preheat oven to 375 degrees.
- Fire up the bbq, poke a few holes in the egg plant with a fork and grill on each side for about 4 minutes each until each side of the egg plant has a nice roasted texture to it.
- Place the roasted eggplant on a lined baking sheet {I used a silpat*} and bake until soft {about 20 minutes}
- When the eggplant has finished cooking, let it cool on the pan for about 10 minutes. Cut the stem off and peel the skin off slowly.
- Toss all the ingredients {except the olive oil} in a blender {I used my Blendtec*} and pulse until smooth.
- Transfer to a serving dish, make a well in the center and fill with 1 tablespoon of olive oil.
Notes
Serve with hearty chips or thinly sliced french bread.