Eggplant - 1, big
Olive Oil - 1 tbsp
Tahini - 2 tbsp
Cayenne Pepper - 1/2 tsp
Garlic - 4 cloves, minced
Lemon Juice - 2 tsp
Roasted Cumin Powder - 1/2 tsp
Paprika for garnishing
Wash the eggplant and dry well. Prick it allover with a fork and roast on open gas flame, rotating frequently, till soft and charred completely. The skin of the eggplant should be completely black and the center of the eggplants thoroughly cooked. This gives a wonderful smoky flavor to the eggplant.
Cool, remove the skin, mash with a fork. Add tahini, olive oil, cayenne pepper, garlic, lemon juice, roasted cumin powder, salt and blend in a blender till smooth.
Pour into a serving bowl, drizzle more olive oil on top, sprinkle paprika and serve. We had ours with chickpea flatbread / besan roti and falafel.
Sending this recipe to the following event hosted by http://cooksjoy.com/blog/2012/06/kitchen-chronicles-only-vegan-event-announcement.html started by http://www.sizzlingtastebuds.com/2011/12/updated-host-list-for-hli-mmk-some.html