This recipe comes from CSA member Devin who was inspired by the three eggplants in the share this week! It is adapted from the website Little Spice Jar
3 small eggplants (or 2 medium)
2 pinches of salt
1 lemon juiced
3 TBS Tahini
2 large garlic cloves
1/4 tsp cumin powder
1 dash of chili powder
3 TBS greek yogurt
2 TBS olive oil, plus a little extra for drizzle
1 tsp chopped parsley (garnish)
- Preheat oven to 375 degrees. Poke a few holes in your eggplants with a knife and place on a baking sheet. Bake for one hour (to 1hr 30min depending on eggplant size), flipping eggplants once half way through. You will know they are done when the are wrinkly and mushy when pierced with a knife.
- Once your eggplants are done put them in a bowl and cover with aluminum foil. Place in fridge for 20 minutes. This allows them to cool down, but also steam a bit which makes taking the skin off easier.
- Remove the skin from the eggplants. Remove most of the seeds using your hands, they can have a bitter flavor. It’s fine if you can’t get them all, just most. Sprinkle salt over the eggplant and let it rest in a bowl for about 10 minutes. The salt will help draw some of the water out. After 10 minutes place the eggplant in a colander and press to remove as much of the water as you can.
- In a food processor add your lemon juice, tahini, and the garlic cloves. Pulse until combined and the garlic is chopped well.
- Add the eggplant, cumin, chili powder, olive oil, and greek yogurt. Pulse until combine.
- Garnish with a drizzle of olive oil and your chopped parsley. Add a sprinkle of paprika for color if you wish, as I did. Serve with pita bread or your favorite veggies from your CSA pick up (goes great with sweet peppers, cucumbers, and carrots!).