About the same amount of effort as hummus too, but instead of making a pot (or opening a can) of beans, you will need to cook some eggplant. I have never had success in oven roasting, and it's a lot of time to wait an hour for one or two eggplants to cook. I always end up not cooking it long enough, and even then I can never get the peel off. But what harm is there in blitzing the peel, if it's organic. Often the most colorful part of the veggie is where all the nutrients are. I imagine an easier way, and less time consuming-if not a bit more labor intensive, would be to peel the eggplant, cube and saute until soft.
Otherwise:
Preheat the oven to 400 degrees. Using a fork, poke holes all around the eggplant(s). Roast for 45 minutes or until soft, timing depends on the size of eggplant. Once they have cooled, scrape the inside into a bowl and discard the peel. Even better if you can roast them over a charcoal grill or fire to achieve a smoky flavor.
For every 2 cups cooked eggplant add to it:
- 2 Tablespoons Tahini
- 1 large clove of garlic
- Juice of 1 Lemon, roughly 1/4 cup
- 1/2 teaspoon salt
Put all the ingredients in a blender or food processor and blitz, or else mash by hand, in which case mince or press the garlic. Feel free to dress it with chopped fresh parsley and good extra virgin olive oil.
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