Servings – 4. Time – 25 minutes
1 medium eggplant
Olive oil (for roasting)
2-3 Tbsp lemon juice (1 medium lemon yields about 3 Tbsp juice)
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
1 small pinch cayenne pepper
¼ tsp ground cumin
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes. Alternatively, roasting over an open flame will produce a smokier, richer flavour.
4. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
5. Add lemon juice, garlic, tahini, cayenne, cumin, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. You may need a bit more tahini and another pinch of salt.
6. Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.