Submitted by: SusanV
Adapted from American Wholefoods Cuisine by Nikki & David Goldbeck
- 1 med. eggplant, about 1 1/2 pounds
- 1 tsp. salt (optional)
- 2 cloves garlic
- 1/4 cup lemon juice
- 1-3 tablespoons tahini (use less to reduce fat)*
- 1/4 tsp. ground cumin
Place eggplant on a baking sheet and bake in a 375°F oven for about 45 minutes or until tender. Or, cook over an open flame, turning frequently until charred outside and soft inside. When eggplant is cool enough, peel it and set aside.
Peel the garlic and, with food processor running, drop it into the processor and process until finely chopped. Add the eggplant, lemon juice, and tahini, and process until it forms a smooth paste.
Pour into a serving bowl, sprinkle cumin over the surface, and let stand for 30 minutes to allow the flavor to develop. Serve as a dip for pita bread, vegetables, or crackers.
Susan’s note: I’ve sometimes reduced this to 1 tbsp. tahini and used a couple of tbsp. of soy yogurt for a lighter, creamier version.