This recipe was inspired by the Levantine dish called baba ganoush, but I modified it a little bit. I actually made it without looking at any recipe and only afterwards when I read a couple of them I noticed that in the original whole eggplant is roasted while I baked it in pieces and they do not use onions which in my opinion add a lot to this dish. It is high in fat.
It is great as a spread for a fresh, homemade slice of bread or as a dip for raw veggies. I also like to eat it as a side dish with brown rice and a vegetable salad.
1 large eggplant, chopped into cubes,
½ medium onion, finely chopped,
4 cloves garlic, pressed,
3-4 tablespoons extra virgin cold pressed olive oil,
1 cup tahini,
1 wedge lemon,
1 teaspoon ground paprika,
½ teaspoon ground cumin,
1 tablespoon parsley leaves, finely chopped (for garnish).
In a glass or stainless steel baking dish mix the eggplant cubes with onion, garlic and olive oil. Bake it for about 30 minutes in 400 ºF (200 ºC), stirring occasionally. Leave it to cool off. Hot food should not get in contact with the plastic bowl of the food processor (and I have not seen any with glass bowls) because harmful chemicals from plastic may leach into it.
Place the baked eggplant in a food processor together with tahini, lemon juice and spices and blend until smooth, using the “chop” function.
When buying tahini, I recommend choosing the one made out of unhulled sesame seeds because of its high calcium and other nutrients content. Nutrients are lost during hulling process.
Serve sprinkled with fresh parsley and ground paprika.