2 eggplant (medium)
1/4 cup fresh lemon juice
1/3 cup tahini
3 cloves garlic (minced)
1/4 teaspoon salt
1/2 teaspoon cumin
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1Pierce eggplants all over with a fork. Place on baking sheet and bake at 400°F for 50 to 60 minutes, or until eggplants collapse and are soft; cool to room temperature.
2Slice eggplants from stem to bottom and scrape out flesh with a large spoon. Flesh will be soft but still hold together; cut in half along long axis and scoop out seed mass; discard seed. Place remaining flesh in large, fine mesh strainer. Place strainer in bowl or sink and drain well (about 20 minutes).
3Transfer eggplant to large bowl and add remaining ingredients. Beat with electric mixer on low until eggplant is beaten smooth and ingredients are all well combined. Cover and refrigerate 4 hours
4or overnight to allow flavors to blend.