The first time I tried this one (last August during my summer vacation) I was sooo impressed I knew I had to try it myself! Later on I found outh that this actually is a traditional recipe very common in the Middle East where they call it “Baba Ghanouj”.
3 Tbsp extra virgin olive oil
2 Tbsp tahini
1-2 garlic cloves finely chopped
1 teaspoon ground cumin (if you like it)
Juice of one lemon – about 2 1/2 tablespoons
Salt and pepper to taste
Preheat oven to 180°C. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and spray with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.
Combine the eggplant, minced garlic, remaining olive oil, tahini, garlic, cumin, 2 tbsp of the lemon juice, the salt, and a pinch of pepper. Mash well using a fork or using a food processor as I did.