Type of dish: Appetizer

An Arabic eggplant dip, similar to hummus

2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste – available at Middle Eastern or natural foods stores)
3 Tablespoons fresh lemon juice
1 clove garlic, chopped
a pinch or two of cumin
salt and pepper, to taste

Preheat oven to 375° F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using a spoon, scoop out pulp from the eggplants into a strainer set over a bowl. Let stand 30 minutes, allowing excess liquid to drain from the eggplant.

Transfer the eggplant pulp to a food processor. Add olive oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with cumin, salt, and pepper. Transfer to a small bowl.

Can be made 1 day ahead, cover and chill. Bring to room temperature before serving. Serve with pita wedges.

Recipe courtesy of Gazy Brothers Farm