Recipe from The Mediterranean Dish

1 Eggplant, cut in half

Olive Oil

1 Tb plain Yogurt

1 q1/2 TB Tahini

1 clove Garlic

1 TB Lime of Lemon Juice, more if you like

Salt and Pepper

1/2 tsp to 1 tspCayenne Pepper

1/2 tsp Sumac, more for garnish

Toasted Pine Nuts for garnish

Parsley leaves for garnish

Preheat oven to 425 F.  Cut a few slits in the skin of the eggplant.  Sprinkle the flesh with salt and let it sit for a few minutes to sweat out it’s bitterness, then dab dry.  Place the eggplant halves, flesh side down, on a lightly oiled baking sheet (I skip the oil and use parchment paper), drizzle with olive oil.  Bake for 30 to 40 minutes or until the eggplant fully softens.  Remove and allow to cool. Once cooled, scoop out the flesh and transfer to a food processor, discard the skins.   Add the lime/lemon, garlic, tahini and spices.  Run the food processor unitlyou achieve a nice creamy puree.  Taste and adjust spices to your liking.  (We didn’t use the processor, we mushed it all with a wooden spoon, less clean up, but we did mince the garlic first.) Transfer to a small bowl.  Just before serving, top with a sprinkle of sumac, olive oil, toasted one nuts and parsley leaves.