Prior to this, I had never really tried eggplant. I always considered it mushy and bland. Turns out those qualities are perfect for this blended dip.
Ingredients
2 large eggplants
1/2 cup tahini
1 teaspoon coarse salt
1 large lemon, juiced
4-6 cloves of garlic
1/4 teaspoon red pepper
1/4 teaspoon cumin
half bunch of parsley or cilantro
couple fresh basil leaves
Begin by roasting the eggplants in the oven. Turn the oven onto broil and let preheat. Prick the eggplant with a fork and then place on a cookie sheet. Put in the oven with the eggplants 2 inches from the top of the oven (where the heat from the broiler comes). Let broil for 15 minutes and turn and cook for about 10 more minutes. Allow the eggplants to cool.
After roasting the eggplants in the oven and cooling, they are relatively easy to skin. Cut them in half and scoop out the flesh with a large spoon, placing directly in a bender (or food processor). From there add all of the other ingredients. Blend until semi-smooth. Serve with cucumbers, peppers and pita slices.
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