1 large eggplant, halved lengthwise
3 cloves garlic, slivered
Olive oil
2 tbsp (25 mL) tahini (sesame seed paste)
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) olive oil
1 clove garlic, crushed
3/4 tsp (3 mL) cumin
3/4 tsp (3 mL) salt
1/4 tsp (1 mL) freshly ground pepper

Cut deep slits all over eggplant halves. Insert a piece of slivered garlic into each slit. Brush cut sides of eggplant halves with oil. Cook over medium heat on natural gas barbecue, turning occasionally, until eggplants are blackened and beginning to collapse. Cool slightly. Scoop pulp out of each eggplant half and transfer to a food processor. Puree until smooth. Add remaining ingredients (tahini through pepper) and process until blended. Cover and refrigerate for at least 1 hour or up to 8 hours. Serve with pita wedges. Makes 1 1/4 cups (300 mL).

Last updated on September 22, 2017