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Ingredients
- 2 medium eggplants, about 2 pounds total
- 1 Tbsp olive oil
- 1 large onion, chopped
- 3 to 4 garlic cloves, minced
- 1/4 cup tahini
- Juice of 1 lemon, or more to taste
- 1/2 tsp ground cumin
- Salt and freshly ground pepper to taste
Details
Servings 8
Preparation
Step 1
Preheat the oven to 425° F. Arrange the whole eggplants on a foil-lined baking sheet. Bake about 30 to 40 minutes, until the skin is charred and the eggplants have collapsed, turning the eggplants with tongs once or twice during that time.
Remove from the oven and allow to cool. When cool enough to handle, slip off the skins and the stems.
Heat the oil in a skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden brown.
Combine the eggplant, onion and garlic mixture, and remaining ingredients in a food processor. Process until the mixture is a slightly chunky purée. Transfer to a serving bowl and serve at room temperature.
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