- 2 large eggplants
- Juice from 1/2 fresh lemon
- 1/3 cup tahini
- 1 head garlic (roasted)
- 1/4 cup olive oil, plus 1 tbs
- 1/2 tsp cumin
- Salt and pepper (needs a lot of salt!)
- 1 Spanish Onion roasted for topping
- Sesame seeds (optional)
- 1/3 cup chopped fresh parsley (optional)
Preheat oven to 375 degrees. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
Wrap whole garlic head in foil, cut off top, drizzle with olive oil and salt. Slice Spanish onion into thick slices, drizzle with olive oil. Roast onions and garlic for approximately 30 minutes. Sprinkle sesame seeds on onion (optional).
Let eggplants cool before handling. Scoop eggplant flesh out of skins into the bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Top with roasted onions.