Another Middle Eastern staple, this is for eggplant lovers – like me – a Godsend. This is very similar in appearance and texture to hummus but made entirely out of baked eggplant.  A nice appetizer, the eggplant is a great weighty addition to any meal.

Time:

45 min

Serves:

6

Good for:

• Flavourful, ethnic  appetizer
• Vegan dish
• Dipping with veggies or chips

Ingredients:

• 3-4 Medium sized eggplants
• 1/2 to 1 clove of crushed garlic
• 1 lemon
• 1 tbsp of salt
• 4 tbsp of Tahini (sesame paste/sauce)
• 1 tbsp olive oil

Kitchen things you’ll need:

• Blender
• Small bowl
• Citrus juicer
• Spatula
• Baking sheet

Making it:

• Ideally, grill the eggplant on direct fire to give it a smoky flavour.  You can also cut the eggplants in long pieces and place them on a baking sheet then  roast them in an oven for 20-25 minutes at In a 350°F (175°C).
• blend it in the food processor with lemon, olive oil, tahini, garlic and salt to taste
• Drizzle with some olive oil and serve with pita bread at room temperature.

Tips/notes:

• If you don’t use tahini and add vegetables it is known as “Baba Ghanoush” which is another great tasting option.
• To add a nice crunch try garnishing with toasted pine nuts
• For a meatier option you can add some cooked ground beef as well
• Spice it up with a nice sprinkle of cayenne pepper