When prepared this way, eggplant takes on an incredible smoky flavor. You can do this in the oven, as described in the recipe, on a grill, or even over the open flame of your stovetop. You just want the eggplant to turn sunken and blackened.
|1 1⁄2 lb||eggplant|
|1⁄4 c||lemon juice|
|1 t||cumin (ground)|
Preheat oven to 425˚F.
With a sharp paring knife or a fork, puncture several holes all over the eggplant, then place on a baking sheet. Cook in the oven until the eggplant is wrinkled, blackened, and sunken in, about 45 minutes.
Remove from the oven and set aside to allow to cool. When cool enough to handle, peel, then chop coarsely and place in the bowl of a food processor. Add the salt, garlic, lemon juice, and tahini, and process until smooth. Taste and adjust the seasoning as needed, then place in a serving bowl, sprinkled with cumin. Serve with pita or vegetables.