- 1 large eggplant or a few small ones
- 1 head garlic
- 1 Tbs. refined olive oil
- 2 Tbs. lemon juice
- 2 Tbs. tahini
- 1 tsp sugar (optional
- salt and pepper to taste
- paprika and cilantro for presentation
Preheat the oven to 375°F.
Pierce the skin of the eggplant in 6 to 10 places with a knife. This will prevent the eggplant form exploding. Place on a roasting pan and roast for 30 minutes.
With a good knife, cut off the top 1/2 inch of the head of garlic exposing the fleshy tops of most of the cloves. Thoroughly coat the garlic with the olive oil and place on the roasting pan next to the eggplant for the last 20 minutes of cooking. Remove eggplant and garlic and let cool.
Once the eggplant is cool enough to handle, peel off and discard the skin and place the flesh in a colander and allow to drain for about 10 minutes.
Meanwhile, pull apart the garlic cloves. A simple squeeze at the bottom of each clove should easily render the roasted flesh. Set this aside. (If you don't use all of the garlic, store the remainder in a jar and drizzle with olive oil. It is best if you use it up in a few days.)
In a food processor or by hand, add the eggplant, lemon juice, tahini and about 2 or 3 teaspoons of the roasted garlic. Blend well. Taste test and add more garlic if desired. Salt and pepper to taste. If the eggplant is a bit bitter, add a teaspoon of sugar.
Sprinkle with paprika and chopped cilantro.
Serve as a dip with pita chips and crackers, or as a spread in pita pockets or sandwiches.