Makes 4 servings
This popular Mediterranean dip is generally served with pita bread or crostini, but can also be a main course served with pasta.
2 small eggplant
A little oil for baking
2 medium sized cloves garlic or more, to taste
Juice of one lemon
1/4 cup sesame tahini
1/2 teaspoon salt
Freshly ground black pepper
Crushed red chili pepper or chopped fresh cayenne pepper
Preheat oen to 350°. Lightly oil a baking sheet. Slice the eggplant in half lengthwise, and place the halves open side down on the baking sheet. Bake for 30 minutes, or until very tender. Cool to the point at which the eggplant can be handled comfortably. Scoop all the eggplant pulp from the skins. Place in a blender or food processor fitted with a steel blade, along with garlic, lemon juice, tahini and salt. Puree until smooth. Transfer to a large bowl, and season to taste with black and red pepper. Serve with pita bread or crostini as a dip, or with pasta as a main course.
From Still Life With Menu Cookbook by Mollie Katzen