- 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
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.