This mellow eggplant dip is one of our favorites. Though this recipe calls for baking the eggplant in the oven, you can also grill the eggplant on low for a nice flavor and to avoid turning on the hot oven in the summer.
Preheat the oven to 450 degrees F.
Rub eggplant with olive oil and place on a sheet pan or roasting pan.
Roast until eggplant skin looks charred, turning over a few times.
Once eggplant skin is charred, turn heat down to 375 degrees F and continue to cook 15 to 20 minutes until soft and tender.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a food processor (or a bowl, use a fork to mash it). Add the 1/4 cup tahini, garlic, 1/4 cup lemon juice, cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle olive oil over the top and sprinkle with parsley.
Serve with cucumber slices, naan or olives around the sides.
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