You are going to see quite a few eggplant recipes over the next few weeks. This is a nice change of pace and taste like hummus.
Two small eggplants or one very large one
2 cloves of garlic
1/4 cup of tahini
Juice of one lemon
1/2 teaspoon of cumin
Small handful of parsley
Paprika or crushed pepper mix (it’s a mix my Aunt made up)
Quarter eggplant rub with a little evoo and roast cut side down at 425 for 35 minutes add 5 if larger.
Let eggplant cool then scoop out of skin with a large spoon and place in a mesh strainer inside a larger bowl.
Stir eggplant with a spoon a few times and let sit in a bowl so eggplant can release moisture.
Place eggplant in a food processor and add tahini, lemon juice, garlic, S&P, cumin, parsley and drizzle in two tablespoons of evoo and purée.
Top with paprika.