I love to make this recipe in Eggplant season; it freezes fine, too. ~Rachel
2 medium eggplant
4 cloves of garlic
1/3 cup olive oil
1/2 cup water
3-4 Tablespoons Tahini (roasted sesame butter)
1 tsp salt (to taste)
1 1/2-2 1/2 Tablespoons Lemon Juice
Preheat oven to 375 degrees. Halve eggplant , put a generous splash of olive oil to cover each cut half, and put cut-side down in a baking pan. Make 2-3 garlic-sized slits
in each eggplant half, and insert a sliver of garlic into each, until you’ve used all the garlic. Put water in the bottom of the pan. Bake in the oven about 1/2 hour, until
the eggplant is very soft— test it with a fork; larger eggplant will need to cook longer.
Remove from oven and let cool until you can handle the eggplant comfortably.
Scoop the garlic-eggplants into a food processor, removing most of the skins. Add tahini, lemon juice, salt, and remaining olive oil, and process until smooth. Taste
and adjust ingredients until it’s just right.
Enjoy with chips or pita, or as a spread on your tomato sandwich.
