January 16, 2017


Roast or broil eggplant until very soft at 400 degrees (approximately 25 minutes.)

Peel and chop the flesh and mash with a fork in a colander. Let the bitter juices run out.

Put in a medium sized bowl, add garlic, a little salt, tahini and lemon juice, beating well and tasting as you go to adjust flavoring. You might want to use a food processor, but texture is better when done by hand and it’s more zen.

Cover with olive oil and parsley, serve with pita.


  • 2 lbs eggplant
  • 2-3 cloves garlic, crushed salt to taste
  • 4 tbsp tahini
  • Juice of 2 lemons
  • 1/2 tsp ground cumin
  • 2 tbsp olive oil
  • Chopped parsley for garnish
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