This Lebanese appetiser is similar to hummus except it uses eggplant instead of chickpeas. Basically a mixture of mashed eggplant, tahini, lemon juice, olive oil and garlic, some variations spice it up with ground cumin and top if off with chopped parsley.
Traditionally the eggplants are roasted over an open flame, some people cook them on the BBQ or under the grill, but I find it easiest to bake mine in the oven.
Serve it as a dip with pita bread and crudités or even use it as a spread. What’s more it tastes even better when made in advance and will keep a few days in the fridge.
I use a very small amount of olive oil to add a creamy taste and texture. You can also add a swirl on top when serving to make it look pretty but, if you’re oil-free, just leave it out completely.
2 medium eggplants
3 cloves garlic, unpeeled
Juice of 1 lemon (approximately 60g)
60g tahini
1 teaspoon cumin
½-1 teaspoon salt according to taste
1 tablespoon Extra Virgin Olive Oil
Paprika for garnishing
Extra olive oil for garnishing (optional)
Chopped parsley for garnishing (optional)
Preheat oven to 180°C and line a tray with baking paper. Prick eggplants in several places and place on tray in oven for 30 minutes. Remove eggplants, cut in half lengthways and return to oven tray, cut side down. Add the garlic cloves to tray and bake for a further 15 minutes.
When cool enough to handle, scoop flesh out of eggplants and squeeze flesh out of garlic. Place in TM bowl, add remaining ingredients apart from those for garnishing and blend 10 sec/speed 5. Scrape down sides and repeat two or three times until desired consistency is reached.
Transfer to serving bowl, add a swirl of olive oil if using, and sprinkle with paprika and chopped parsley.
old chris new tricks 