Serves 6 – 8
This dip is a favorite appetizer in the Middle East. It can be made in advance, covered, and refrigerated. Tahini is a paste made from sesame seeds and is available in heath food stores and supermarkets.
2 small eggplants, halved lengthwise
sea salt
2 cloves garlic, crushed
2 tablespoons lemon juice
3 tablespoon tahini (sesame paste)
1 tablespoon olive oil
1 tablespoon finely chopped fresh mint
1. Preheat oven to 190 degrees F. Sprinkle the eggplant flesh with salt and set aside for 15 minutes. Rub off the salt and pat dry with paper towels.
2. Place eggplant, flesh side up, on a baking sheet. Bake for 20 minutes or until the flesh is soft. Peel off skin and discard.
3. Place eggplant, garlic, lemon juice, tahini, and olive oil in a food processor. Process for 30 seconds or until smooth. Season with salt to taste. Garnish with mint and serve with pita bread or lavash bread wedges.