2lbs Eggplant, sliced in half lengthwise
1/4C Tahini (sesame paste)
1/4C Lemon juice
3 Garlic cloves, minced
1 pinch ground Cumin
Salt to taste
Broil the eggplant, turning often, until the skin blackens and blisters and the flesh just begins to feel soft, 10 -15 minutes. Charring improves the flavour.
Bake the eggplant at 375 until very soft, 15 – 20 minutes more.
Let cool slightly, and scrape the flesh from skin.
Using a fork, mash the eggplant into a paste. (Using a food processor will give you a smoother but less traditional product.)
Add the remaining ingredients and mix well. Taste and add more tahini, lemon juice and/or salt if needed to balance the flavour.
Serve at room temperature drizzled with olive oil.