Juice of 1 small lemon
tsp ground cumin
cup loosely packed italian parsley
TBSP extra virgin olive oil (plus
extra for drizzling)
Freshly ground pepper to taste
Sea salt to tast
1. Preheat oven to 375o F. 2. Poke the eggplant all over with a fork and place on a parchment lined baking sheet. 3. Bake 30 minutes, until very soft. Remove from oven, let cool slightly, then peel off skin and discard. 4. Meanwhile, cook the bacon in a medium skillet until done. Cool, then crumble. Set aside. Reserve 1 - 2 TBSP bacon fat. 5. Cut peeled eggplant into large chunks. Place in a food processor or blender. 6. Add tahini, garlic, lemon juice, cumin, salt & pepper, parsley, 2 TBSP olive oil and reserved bacon fat to the food processor. Puree until smooth, about 1 minute. 7. Transfer the mixture to a serving bowl. Stir in most of the bacon crumbles, reserving a few for the top. 8. Drizzle top with olive oil, sprinkle with remaining bacon crumbles and a sprig of parsley for garnish. Serve at room temperature with cut up veggies. Refrigerate leftovers for up to 3 days in an airtight container.