We're right in the middle of what I hope is New York's last heat wave of the summer, but nevertheless, it's roasting season. I've been on a crazy baba ghanoush kick – partly because I don't have a lot of other eggplant tricks up my sleeve, and we've gotten so much eggplant in our CSA over the past few weeks. But also because it's delicious, it's the perfect picnic or potluck food, and having to withstand a little extra heat in your kitchen during an already too hot season is literally the hardest part of this recipe. I've been eating it for dinner on weeknights with cucumbers or crusty bread, and bringing it to work with a side of chick peas, feta, tomatoes and pita for a hearty lunch.
> 1 eggplant
> 2 cloves garlic
> Juice of 1 lemon
> 1 tablespoon tahini
> 1 tablespoon olive oil
> 1 teaspoon cumin
> 1 teaspoon garam masala
> 1 teaspoon flakey sea salt
> 1 tablespoon sesame seeds
> Pita or cucumbers and additional olive oil for serving
1. Slice the eggplant and place on a baking sheet. Drizzle the eggplant with olive oil while the oven heats to 400 degrees. Roast for 20 minutes, or until super soft and smoky.
2. Add all of the other ingredients, except for the sesame seeds, to a food processor. Once the eggplant is cool enough to handle, transfer it to the food processor. Mix until you've reached a smooth and creamy consistency, adding a bit more olive oil or lemon juice as needed.
3. Scoop the mixture into a serving bowl. Drizzle olive oil and sprinkle sesame seeds on top. Serve with pita, crusty bread, or cucumbers.