Courtesy of Chef Dava Parr
Serves 5 to 6 appetizer portions
2 medium sized eggplants
Salt and pepper
1 teaspoon chile powder
1 teaspoon ground cumin
¼ cup tahini (ground sesame, I prefer
mine toasted and salted)
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon chopped parsley
Pinch of cayenne
Preheat oven to 400 degrees. Cut eggplant in half lengthwise and score the flesh diagonally into diamond shapes.
Season with the oil, salt and pepper, chile powder and cumin. Roast for 35-45 minutes or until soft and pulpy. Let cool.
Scrape the flesh into a food processor. Add the remaining ingredients and puree until smooth. Serve with toasted pita bread.