This spread, similar to baba ganoush, works as part of a meze or as a flavourful sandwich spread. If you can roast the eggplant over fire it will taste even better, as roasting over fire makes everything taste better. For a variation, add a couple of roasted (peeled and seeded) red peppers to the mix.
| 1 | large eggplant |
| ¼ c | extra virgin olive oil |
| 1 clove | garlic, finely grated |
| 1 t | finely grated lemon zest |
| squeeze | fresh lemon juice |
| 1 T | tahini (sesame seed paste) |
| salt and fresh-cracked black pepper | |
| ¾ t | ground cumin |
| toasted sesame seeds |
Preheat oven to 475°F. Place eggplant on a baking sheet or roast in the barbecue until charred and very tender, about 20- 25 minutes in the oven.
Let cool until the eggplant can be handled. Remove seeds, then chop eggplant skin and all until a chunky paste. Mix all ingredients in a bowl with the eggplant paste. Check for seasoning.
Let sit for a few hours to marry flavours. Before serving, drizzle with more oil and top with sesame seeds.
Serve with pita bread.