Try this recipe from our local expert, Sarah Cloyd! With over 16 years of culinary experience, this ought to be delicious!
9 ea eggplant
1 ½ C tahini
1 ½ tbsp salt
6 oz fresh lemon juice
9 cloves garlic
½ tsp chili powder
3 tbsp olive oil
cilantro to taste
Use a fork to poke lots of holes in the eggplants and place on a baking sheet. Roast at 400 degrees until the skin is blistered and the eggplant is soft - approximately 45 minutes. Remove from the oven and chill.
Place the garlic cloves in a small pot with the olive oil, and gently cook until the garlic is golden brown and tender. Cool the oil and garlic completely; you will use both in the next step.
Remove the flesh of the eggplant from the skins, and put the flesh in a food processor. Add the remaining ingredients, and blend until totally smooth.
Enjoy with pita, pretzels, chips, or veggies.
Serves 10 - 12 hungry friends.
