- Servings : 4-6
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:10 h
- 900g eggplants, cut in half
- 60g tahini
- 60ml lemon juice
- 3 garlic cloves, finely chopped
- 1⁄4 tsp ground cumin
- 1⁄2 tsp salt
- 2 tbsps fresh parsley, chopped
- 1 tsp olive oil
Preheat the oven to 220°C. Line a baking sheet with aluminium foil. Cut a few slits in the skin of the eggplant. Sprinkle the eggplant flesh with salt and let it sit for a few minutes to 'sweat out' it’s bitterness, then dab dry. Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.
Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavours meld.
Split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. Mash eggplant into tahini mixture with a fork until smooth. Cool to room temperature then stir in parsley. Sprinkle over some cayenne pepper, extra parsley and drizzle the top with olive oil.