This classic dip is creamy, smoky, tangy, and oh so delicious. Definitely one of my favorite dips for some warm pita bread. Plus, when it's so easy to make, and healthy too? What's not to like!
4 small Eggplants (about 1 cup)
2+ tbsp Tahini (Sesame Seed Paste)
2 cloves Garlic
1/2 tsp roasted Cumin Powder,
1/2 Lime (about 1 tbsp)
2+ tbsp Olive Oil
Cilantro to garnish
Salt to taste (heavy)
Lay the eggplants directly on stovetop on medium heat, flipping over every few minutes until all sides are charred and black, and the meat inside cooked and very soft.
Let the eggplants cool down for a bit, then peel off the skin and place in a bowl.
Mash your garlic into a paste, then add it into the bowl, along with the tahini, cumin powder, lime, and salt (needs heavy salt to take away bitterness of eggplants).
Mash everything together with a fork until smooth.
Pour onto plate/bowl, then drizzle with olive oil, and sprinkle on some chopped cilantro.