Creamed Eggplant

Name: Creamed Eggplant
Ingredients: 2 1 1/2-pound eggplants, peeled and diced; 1 cup extra-virgin olive oil; Juice of 1 large lemon; Salt and freshly ground black pepper; 1 1/2 teaspoons ground cumin; 2 garlic cloves, peeled and crushed; 1 tablespoon sesame paste (tahini)

7 ingredients

8 steps

Ingredients

2 1 1/2-pound eggplants, peeled and diced
1 cup extra-virgin olive oil
Juice of 1 large lemon
Salt and freshly ground black pepper
1 1/2 teaspoons ground cumin
2 garlic cloves, peeled and crushed
1 tablespoon sesame paste (tahini)

Directions

1

Preheat oven to 300 degrees.
2

Put the eggplants in a roasting pan with 1/2 cup of the olive oil and the lemon juice.
3

Season all over with salt and pepper.
4

Cover tightly with foil and bake in the oven until completely collapsed, 1 to 2 hours.
5

Scrape the contents of the roasting pan into a blender.
6

Add the cumin, garlic and sesame paste, and blend, adding the remaining 1/2 cup olive oil in a thin stream.
7

Season to taste with salt and pepper.
8

Serve at room temperature with roast leg of lamb or as a dip with crunchy bread and pickled chilies.