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| Photo from www.vegetarian-cooking-recipes-tips.com |
2 large Eggplants
4 cloves garlic, mashed
¾ cup Tahini
Juice of 2 lemons
2 tablespoons Cumin seed, toasted and ground (about 2 tsp. ground)
1 tbsp. sesame oil
2 tbsp. soy sauce
salt
pinch of cayenne
Prick the eggplants all over with a pairing knife. Roast over a direct flame either on a BBQ or Gas Stove. Roast until they are black all over and very soft when pierced with a fork. Place the eggplants in a bowl and cover with plastic wrap. Allow to cool and steam for 10 – 15 minutes.
Peel the char off the eggplants. Do not rinse under water. Also, do not attempt to get every piece of char off, a little adds flavor!
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| Photo from Emerils.com |
Place the eggplant, garlic, lemon juice, cumin, sesame oil and soy sauce in the bowl of a food processor. Pulse the mixture 15-20 times or until most of the mixture is smooth. Add salt to taste and a pinch of cayenne.
Serve at room temperature with Grilled Pita.
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