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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 teaspoon(s) cumin |
1 whole(s) eggplant |
1 tablespoon(s) fresh flat-leaf parsley, chopped |
3 clove(s) garlic, masserated |
1/2 tablespoon(s) olive oil |
1 pinch(s) salt to taste |
1/8 cup(s) tahini |
Directions:
1. Preheat broiler
2. Prick the eggplant with a fork in several places.
3. Place eggplant under broiler for approximately 15 minutes, turning once.
4. Remove from the oven, let cool slightly, and peel off and discard the skin.
5. Place the eggplant flesh in a bowl.
6. Using a fork, mash the eggplant.
7. Add the tahini, garlic, lemon juice and cumin and mix well.
8. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
9. Before serving, drizzle the olive oil over the top and sprinkle with the parsley.
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