This is one of our favorites, great for a buffet style dinner or as an appetizer. Here in France we like to have "apéritif" or drinks & munchies before a meal: dips & spreads are very much appreciated!
*Tahini is a sesame sauce easily found in Middle Eastern stores. I prefer to add it, but the recipe is good without!
2 medium eggplants
juice of 1 lemon
2 cloves of garlic
6 tbsps olive oil
6 tbsps tahini*
3 tsps ground cumin
Optional: fresh coriander or parsely
Preheat oven to max or use grill function
Pierce the eggplant with a fork or knife. DO NOT REMOVE THE SKIN!
Bake or grill directly in the oven (you can line the bottom with foil if afraid of dripping), turning the eggplant when one side is blackened.
Remove from oven, let cool enough to peel of the skin (just like peeling potatoes).
Either crush the baked eggplant with a fork or put in blender (I have just a hand blender which works great).
Add other ingredients & mix to preferred consistency (I like it chunky but for kids who won't eat eggplant if they see it, puree the stuff!)
Serve with some dribbled olive oil, sprinkled cumin seeds or paprika, chopped coriander or parsely.... & lots of pita bread!
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