The eggplants were plentiful and very reasonable at the Farmer's Market. Wouldn't it be great to have a Farmer's Market year round? Reasonable prices and locally ground produce instead of expensive, commerically grown produce.
I roasted the eggplant, whole. Poke holes in the eggplant with a fork, coat the outside lightly with olive oil and sprinkle with kosher salt. Place on a parchment covered cookie sheet and roast in a 450 degree oven until you can easily pierce with a fork, about 30 - 40 minutes.
1 large eggplant
1/8 cup tahini
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 pinch ground cumin
dash or two of hot sauce
Allow the eggplant to cool, slightly. Split and scrape the flesh from the inside. Using a food processor mix all ingredients until smooth. Before serving drizzle with olive oil and sprinkle with fresh parsley. Serve with pita bread or tortilla chips.
My notes on this recipe: I don't like a strong tahini taste, so I use less tahini. The tahini and lemon juice should be increased or decreased depending on your taste.