One big eggplant
Garlic*
3 tomatoes peeled, seeded & chopped
1 tsp. Paprika
1/2 tsp cumin seeds
1/2 tsp coriander seeds
olive oil
lemon juice
*I do not give amounts for garlic, use how ever much you like
Preheat oven to 425. Cut slits into the eggplant and insert slices of garlic. Bake in oven until the skin is charred and blistered. Remove and let sit until cooled.
Toast cumin and coriander seeds over medium heat and as you’re about to remove them, toss in the paprika to heat it up a bit and release the fragrance. Crush in mortar and pestle.
Peel the eggplant and set in a sieve for 10 minutes to let it drain a bit. Then place eggplant in a bowl with chopped garlic, tomatoes, spices. Mash it all together really well. I sometimes put it through a food mill on the larger setting.
Heat about 2 Tbs olive oil in a skillet and add mixture. Stir frequently until the mixture becomes very thick. It will take about 15 minutes. Remove from heat. Add lemon juice to taste. Serve warm or room temperature.
Eat it with grilled meats, as a dip for pita and veggies, or as a spread on a sandwich.
SPECIAL BONUS HOW-TO-USE-IT RECIPE!
Smoked pork, Eggplant and Tahini Sandwich
Toast two slices good peasant bread. Spread generous helping of eggplant dip on one side. Put a thin layer of smoked pork on top and spread a thin layer of tahini on the other bread slice. Put sandwich together and eat.