All of the flavors of hummus, utilizing the wonderfulness of the eggplant. Serve as a dip with carrots and celery, a condiment with grilled meats (like Pesto-Marinated Lamb), or on its own, with a spoon. It’s that good.
Yield 4 servings as a side dish, 6 as a dip or condiment
2 large eggplants (about 2 lb)
1/3 cup of tahini
2 tablespoons of olive oil
2 teaspoons of cumin
The juice of 2 lemons (about 1/4 cup)
2 cloves of garlic, crushed
1 teaspoon of salt
With a small knife or a fork, make a bunch of small incisions in each eggplant.
Heat up a large non-stick pan or cast iron skillet over medium heat–dry. When the pan is hot, add the eggplants. Press them down slightly, then step away for five minutes. Don’t prod–just leave them be.
When that side is dark brown and flattened, rotate the eggplant 90 degrees and do the same with the next side. Do this with every side of the eggplant until the entire skin is nearly black in color and the eggplant is squishy when you press down on it, about 20 minutes.
Once cooked to perfection, transfer the eggplant to a separate plate and split each open to let some of the steam escape. Set aside for at least 15 minutes, or until warm to the touch.
When your eggplant is cool enough to handle, peel off the skin and discard it. Put the remaining eggplant flesh in the bowl of a food processor with the tahini, olive oil, cumin, lemon juice, garlic, and salt. Pulse until homogeneous, about 1 minute, then taste and add more salt/oil/cumin, if necessary.