- Line a baking sheet and place sliced eggplant coated with sea salt, black pepper and olive oil onto a baking sheet. Prick the eggplant in several places using a fork to help the steam escape.
- Broil eggplants 2 minutes on both sides.
- Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees. Roast eggplants 25 to 30 minutes, or until very soft. Set aside to cool, and combine tahini, lemon juice, garlic, cumin and the salt in a food processor. The longer it sits the more the flavors will blend.
- Throw in the eggplant with skins on and enjoy!
- Category: Babaghanoush
- Cuisine: Appetizer/Side