This eggplant dip seems complicated but is ridiculously easy. It was too hot to really cook for a few weeks this August. That made things difficult, as I love to cook and don’t particularly care for raw food. Cliff is an avowed hater of eggplant, so it took a little cajoling to get his buy-in on this one. Even eggplant haters should give this one a shot, though. Much of the texture-weirdness that people have against eggplant is mitigated through the roasting and mashing. Plus, it’s ridiculously easy to make if you roast the eggplant with plenty of time to cool. The original recipe is here, but the changes I made are listed below.
1-2 large purple eggplants, about 2 lbs
3 T olive oil
2-3 T tahini
2 cloves garlic, minced or crushed
1 t ground cumin
juice of 1 lemon
pinch smoked hot paprika
salt to taste
2 T chopped parsley
Preheat oven to 400°F/200°C. Cut eggplants in half lengthwise, puncture the skin several times with a fork and rub all over with olive oil. Roast on a baking sheet, cut side down, until very tender, 30-40 minutes. Set aside to cool to room temperature.
Scoop the cooled eggplant flesh out of the skins and combine with the rest of the ingredients, except parsley. Mash everything together with a fork or put it all in a blender and pulse until combined but not completely smooth. Serve topped with parsley as a dip with pita or raw vegetables.