By In The Kitchen With Stefano Faita
2 medium to medium large eggplants
Salt and freshly ground pepper, to taste
Olive oil, as needed
1 head garlic, for roasting with eggplant
1/4 cup tahini paste
Juce of 1 lemon
1 tsp. ground cumin
1 tsp. ground coriander
1 to 2 garlic cloves, finely chopped for a more garlicky flavour (optional)
Olive oil, for drizzling (optional)
Handful pomegranate seeds, for garnishing (optional)
Pinch sumac or paprika, for garnishing (optional)
Handful chopped mint, for garnishing (optional)
Flatbread or grilled pita breads, for serving
Preheat oven to 425 degrees F. Brush baking sheet with a little olive oil.
Cut eggplant in half. Transfer to prepared baking dish, cut side down. Drizzle eggplant with olive oil. Season with salt and pepper.
Cut just the very tip off the head of garlic. Drizzle garlic with olive oil and season with salt and pepper. Wrap in foil. Add to baking sheet with eggplant.
Roast eggplant and garlic until both are golden and tender, about 45 to 50 minutes.
Scoop out meat of eggplant from skin. If needed, let strain to release any excess water.
Add roasted eggplant, roasted garlic, tahini paste, olive oil, lemon juice, cumin, coriander, and salt and pepper to food processor. Puree until smooth, drizzling more olive oil, if needed. For a thicker dip, add more tahini paste. Taste and adjust for seasoning. For a more garlicky flavour, add finely chopped fresh garlic.
Transfer dip to serving dish. Garnish with drizzle of olive oil, fresh pomegranate seeds, sumac and mint, as desired. Serve with flat bread or grilled pita bread.
Yield: About 3 cups.