There’s something about the levantine cuisine that makes it’s dishes one of the most loved throughout the world. I myself am not at all immune to it’s charms and let me tell you, I could easily live on hummus and baba ganoush alone. Many people I know loath the eggplants but I like to think that when there is an ingredient that you don’t like it’s more that you still haven’t discovered the best way for you to eat it, so you should just keep looking. And I believe, if that ingredient is eggplant, this recipe is the one that will make you fall in love with it.
Pierce two eggplants on a few spots and roast them in the oven on 390°F/200°C until they’re completely soft. If it’s possible, char-grill them, they’ll get beautiful, rich smokey aroma.
Let them cool a bit and then peel and discard the middle part with seeds. There is no need to worry about the bitterness of the eggplants, everything will be fine
Puree in a blender with a few cloves of garlic, juice of half of lemon, 80 g tahini paste, cumin, powdered chilly and salt. Adjust spices to taste. Add enough olive oil so it’s thick as you want it ot be. Make this a couple of times and you’ll find your best combination.
Serve with more olive oil and parsley. Eat it with pita bread.
Recipe was published in Mezze magazine, Septembar 2013 issue.