Most recipes for this middle eastern dish suggest removing the skins of the eggplant. I happen to think vegetable skins are the best part, so why-o-why would you put them in the compost when you can enjoy the flavor and nutrients?
3 cloves garlic, minced or pressed
4-6 tablespoons of sesame tahini
3 tablespoons extra virgin olive oil
Juice from one lemon
1 bunch cilantro, chopped
Sea salt, cumin, cayenne pepper or paprika to taste.
Cut eggplant into large chunks and place on a baking try. Generously toss with olive oil and sea salt. Bake at 375 degrees for about 30 minutes, or until the eggplant is soft and beginning to brown, but not dry. Transfer to a bowl and let cool for about 10 minutes. Use kitchen shears or a knife to cut the skins smaller if desired. Add the rest of the ingredients and combine with a pestle to mash them together. This method allows the flavors to remain bold and the dish will have a heartier texture. Serve warm with pita, toast, naan, or as a sandwich spread.
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