- 1 medium Eggplant
- 1/8 cup Tahini
- 1 medium Lemon, juice only
- 2 Garlic Cloves, finely minced
- 1/8 teaspoon Ground Cumin
- 1/2 teaspoon Sea Salt
Heat oven to 375 degrees F (190 C). Place eggplant onto the baking sheet.
With a fork, punch a few holes through the skin of the eggplant. The holes allow the water content to drain. Roast eggplant until very soft (25 to 30 minutes).
Let cool. Combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside. Scrape out the flesh of the eggplant and add to the mixture. Discard excess liquid and skins.
Mash together with a fork until smooth. A high-speed blender can liquify this recipe which is why it is not recommended.
Top with diced tomatoes, drizzled olive oil, and sprinkle with chopped parsley. Serve with vegetables. Store in an airtight container and refrigerate up to 5 days