A young friend of mine told me awhile back she had never bought an eggplant because she didn’t know what to do with it. Well, here’s what you do with it. SAM
PS For an additional microwaving tip, click here.
1 large globe eggplant (1 1/2 pounds)
1 tablespoon water
2 cloves garlic, pressed
2 tablespoons olive oil, divided
3 tablespoons tahini
Juice of 1 small lemon (2 tablespoons)
1/2 teaspoon toasted ground cumin, or more to taste
Sea salt to taste
Cut the eggplant in half and place cut-side down in a glass baking dish. Add the water, cover with plastic wrap leaving one corner open, and microwave on high for 8 to 9 minutes or until the skin is slightly wrinkled and begins to collapse. Microwave longer in 1- or 2-minute intervals, if necessary. Still under the plastic, cool for half an hour, then gently squeeze out any excess juice and scrap the flesh into a medium mixing bowl. Beat with a pastry fork until light. Add the garlic, olive oil, tahini, lemon juice, cumin, and salt. Beat until well blended. Drizzle with the remaining 1 tablespoon olive oil. Serve with pita bread.
Makes 2 cups.