If you've never had this version of "eggplant hummus", please give it a try. It's delicious. Go all out and make it with a whole mediterranean meal.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Preheat an oven to 375°F.
Preheat a frying pan on high heat, then prick the eggplant with a fork in several places and place in pan and let blacken on all sides, until skin is softened - about 10-15 minutes.
Transfer the eggplant to a baking sheet and bake until very soft, about 20 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin, then remove seeds.
Place the eggplant flesh in a bowl and mash with fork (or use blender if you like it more smooth).
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.