2 large eggplants
1 tablespoon tahini
2 cloves garlic
juice of 1 lemon
2 tablespoons plain yogurt
1 tablespoon ground cumin
salt and pepper
sprinkling of parsley
Prick eggplants with a knife and smoke on a 400 degree F EGG until completely collapsed - turn a couple of times during the cooking. Will likely take about 60 minutes. Let cool.
Scrape the meat from the rind and place in a food processor with the crushed garlic, lemon juice, yogurt, cumin, salt and pepper. Process until smooth.
Place in shallow serving vessel, sprinkle with parsley and drizzle with a bit of olive oil. The flavour is best if it has been allowed to sit several hours to overnight in the fridge before serving. This allows the garlic to mellow nicely.
Serve with greek pita that you have warmed for a minute or so on each side on a hot pizza stone in the EGG. Cut into wedges. Make sure you keep them covered after heating and cutting to keep them pliable.
NotesNumber of Servings: Time to Prepare: