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Sara Jones, Tucson CSA
This dish, which is reminiscent of hummus, is popular even with those who generally dislike eggplant. Roasting the garlic with the eggplant makes it milder and smoother so don’t be afraid to use the full quantity.
- 3 medium or 1 large eggplant
- 1/2 head garlic
- 2 tablespoons tahini
- 1 tablespoon olive oil
- Juice of half of one lemon
- Salt to taste
- Add to taste any of the following: ground cumin, paprika, red chili, mint.
If using narrow Japanese eggplant, prick in several places with a toothpick. If using round globe eggplant, cut in half, oil cut sides and lay cut side down on baking sheet. Oil garlic, with skin on and place on baking sheet. Cook in a 350-degree oven for 30-45 minutes, until eggplant is meltingly tender.
Once cooled, scrape flesh from skin using a spoon. Cut off tops of garlic and squeeze out roasted flesh. Put garlic and eggplant in blender or food processor along with other ingredients and blend until smooth. Serve with raw vegetable slices or pita bread.
Submitted by Sara Jones, Tucson CSA