Peel and mash a baked eggplant (halve and bake at 350 F until easily pierced with a fork), add a few tablespoons tahini, a minced garlic clove, and the juice of half a lemon; salt to taste; let stand half an hour, at least. Just before serving, sprinkle with a few drops of olive oil and dashes of ground cumin.
This is great spread on bread or crackers or used as a veggie dip.
Adapted from Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal
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