How many of ya’ll are eggplant lovers?? I am not one of them, which is funny because this post is an eggplant based recipe. This is honestly the only form I will eat eggplant in (Don’t ask, I’m weird like that). I am an addict with middle eastern tapas such as hummus, tzitiki (spelling?), felafels and baba ganoush! Give me some pita, or even better, fresh garden veggies, hot tea and some peach flavored hookah and your in for a magical evening.
Mise en Place:
-2 Ea Eggplant, roasted, peeled, and seeds removed
-10 Ea Garlic Cloves
-1 Bunch Thyme
-2 Tablespoons Tahini
-1/3 Cup Greek Yogurt
-1 Teaspoon Cumin
-Olive Oil, Garnish
-Smoked Paprika, Garnish
-Fresh Garden Veggies, pita or any item of your choice for dippins! 🙂
Method of Prep:
-Heat your oven to 350 degrees.
-Thinly slice your garlic and spread on the sheet tray. Place thyme on top of garlic and spread evenly around.
-Slice eggplant in half lengthwise and score along the inside flesh with a knife (making a criss cross pattern).
-Toss eggplant in mixing bowl with a small handful of salt and oil to coat whole eggplant. Place face down on top of the garlic and thyme on the sheet tray. Place in the oven and cook for 25 minutes or until soft.
-Remove from the oven and let rest for 5 minutes.
-Remove skin from the flesh and try to get rid of as many seeds as possible (if desired). Set the eggplant flesh aside. Discard skins and thyme.
-Place eggplant flesh and roasted garlic from sheet tray in your food processor and blend until smooth.
-Add in cumin, tahini and yogurt. Mix together and adjust seasoning as needed.
-Place mixture in a bowl and drizzle with olive oil and paprika.
-Dip and Enjoy!