1 large or 2 small eggplants, peeled and diced into 1" cubes
Extra virgin olive oil
6 cloves roasted garlic (you can put 6 individual cloves of garlic, still in their paper but with the tips sliced off, into the pan with the egg plant if you don't feel like roasting an entire head of garlic).
Juice of 2 small lemons, about 4 Tbsp.
1/4 c. tahini
1/2 tsp. ground cumin
1/4 tsp. ground corriander
3/4 tsp. sea salt
1/4 - 1/3 c. cilantro
1) Preheat the oven to 350 degrees F. Cut the ends off of the eggplant, remove the peel with a vegetable peeler and dice it into 1" cubes. Place the cubes in a large baking dish, drizzle with a good amount of olive oil and toss to coat. Cover the dish with foil and bake, covered, for 35 minutes. Note: if you are roasting your garlic with the egg plant just take 6 cloves with their "paper" on and cut the tips off and place in the pan with the eggplant).
2) Remove the foil, toss the eggplant with a little more olive oil and a couple pinches of sea salt and toss. Return the dish to the oven and bake, uncovered, for 15 minutes more. Remove from the oven and let it cool a bit.
3) Once the eggplant has cooled place it in a food processor fitted with the S blade, remove the garlic from the paper with a knife or by squeezing each clove out the tip that you cut off. Add all of the remaining ingredients except for the cilantro and process until pretty smooth.
4) Scrape down the sides of the food processor, add the cilantro and pulse to combine. Taste for salt and lemon adding more if necessary.
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