Ingredients
- 1-2 eggplants
- Olive oil
- Tahini
- Lemon juice
- Cumin
- Minced garlic
- Salt & pepper
- Greek yogurt (optional)
Instructions
Preheat oven to 425 degrees. Cut the eggplant in half lengthwise, sprinkle salt on the exposed flesh, and allow to sweat out extra water while you wait for the oven to heat up. Wipe off eggplants, then rub with olive oil, salt and pepper, and place flesh side down on a baking sheet. Roast 40 minutes or so, until very tender, then allow to cool
Using a spoon or hands, scoop flesh out and discard skin and any accumulated liquid. Start breaking down the eggplant with the back of a fork, then mix in other ingredients to taste. You can add a few tablespoons of Greek yogurt to make it creamier, if preferred. Chill in refrigerator for a few hours before serving with pita wedges or dipper of choice.
Rachel’s
Secrets of Success
This is basically the same recipe as Mike’s hummus, just substitute a roasted eggplant for chickpeas, use a heavier hand with the cumin, and go lighter on the garlic. Mash and mix with a fork, rather than a food processor, to leave the consistency chunkier.
“Vegetables are interesting, but lack a sense of purpose when unaccompanied by a good cut of meat.”
Fran Lebowitz
Cooking with the Claremons 
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