Ingredients Serves 6
- 3 medium eggplants
- 3 tbsp tahini
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 3 stems cilantro
- 1.5 tbsp lemon juice
- 1/3 tsp ground cumin
- 1/2 tsp salt
Wash the eggplants and prick each eggplants a few times, using a fork. Place the eggplants on a baking sheet lined with parchment paper. Put it into preheated to 450 F (240 C) oven and bake for 40 minutes.
Remove from the oven and let cool.
Cut the eggplants in half lengthwise and holding it by the stalk scoop the pulp with a spoon.
Place the eggplant pulp into a collander, push with a spoon to remove excess liquid.
In a blender jar process the garlic cloves, then add the eggplant pulp and blen until very smooth.
Add the rest of ingredients: tahini, olive oil, cilantro, lemo juice and ground cumin. Puree. Taste, and season with additional salt, cumin and lemon juice, if necessary.