In my childhood eggplants were available only for a short period of time, when they were in season. Luckily, we have a chance to enjoy this hearty, meaty, and delicious vegetable all year around. But I still like it better in the summer or early fall. Probably this is how my instincts work.
No doubt, tahini paste brings a special flavor and taste to this eggplant recipe.
This is a great, flavorful, and easy to prepare appetizer.
Enjoy a bowl of the Eggplant-Tahini Dip with flat bread, toasts, crackers, and some vegetables.
- 1 eggplant, peeled, chopped
- 1 large onion (8 oz), chopped
- 2 cloves of garlic, minced
- 1 chili pepper (jalapeno), seeds removed, finely chopped
- 2 tablespoons tahini paste
- ½ – 1 tsp ground cumin
- ½ tsp salt
- Pinch of cayenne pepper (approx. ¼ tsp)
- 1-2 tablespoons lemon juice (or to taste, depending on the acidity of the juice)
- 2-3 tablespoons olive oil (extra virgin)
- 3-4 tablespoons olive oil for cooking
- 2-4 tablespoons chopped parsley or cilantro
In a pan heat 1-2 tbsp of the olive oil, add the onion and chili pepper, and cook over medium heat for 5-7 minutes.
Add the garlic and cook for 1 minute.
Add the rest of the olive oil and the eggplant. Add salt, black pepper, and cook for 10-12 minutes.
Transfer the vegetables into a food processor bowl or a blender; add the tahini paste, cayenne pepper, cumin, parsley, lemon juice and extra virgin olive oil. Blend to the desired consistency (creamy or chunky).
Cook with pleasure!