I made this for my friend who is Lebanese and she said she had to call her mom to tell her how good my recipe was. Serve with warm pita or crackers.
When looking for eggplant, I read that the eggplant that has a circle on the bottom, rather than an oblong marking is less bitter. I swear by it. The oblong marking is a female eggplant (more seeds, more bitter) and the circle is a male (less seeds, less bitter). I'm not sure if there is any truth to it, but I made it once without checking the bottoms and it was very bitter.
Preheat oven to 450. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Coat the outside of the eggplant with olive oil and prick the surface of the eggplant several times with a fork or knife before placing on baking sheet. Bake for 45 minutes, or until the eggplant starts to collapse and are very soft. I also broil mine at the end for a few minutes until the skin is blackened so extra flavor. Note: You can also do this on the grill - it may take less time - check at 30 minutes.
Transfer cooked eggplant to a bowl and cover for about 15 minutes. When eggplant is cool enough to handle, cut the eggplant in half and scoop out the flesh into a colander to drain for about 10 minutes.
In a mixing bowl or food processor, add eggplant, garlic and salt and pulse until creamy.
Mix together lemon juice, tahini, olive oil, yogurt, cayenne and cumin powder until you have a smooth paste. Add this to the eggplant mixture and pulse until combined. Remove to bowl cover with plastic wrap and chill 3-4 hours. Taste to adjust seasoning. Sprinkle with mint, parsley and paprika.
Recipe Note
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
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