This spread featuring eggplant with a hint of tahini is reminiscent of baba ghanouj, but gives tomatoes a starring role as well. It makes a lovely late-summer appetizer. Serve with Bruschetta, wedges of whole grain pita bread, or pita chips.
Serves: 6 to 8
- 1 tablespoon extra-virgin olive oil
- 1 medium-large onion, chopped
- 3 to 4 cloves garlic, minced
- 1 smallish eggplant, about 8 ounces
- 1 pound ripe tomatoes, chopped
- 3 tablespoons tahini (sesame paste)
- Juice of 1 lemon, or more, to taste
- 1/2 teaspoon ground cumin
- Pinch of dried hot red pepper flakes
- Salt and freshly ground pepper to taste
- Chopped fresh basil or parsley for garnish
Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden brown.
Add the eggplant and 1/4 cup or so water. Cover and cook until the eggplant is nearly tender, stirring occasionally. Add a bit more water if the mixture gets dry.
Stir in the tomatoes and continue to cook for 2 minutes longer, just until they soften a bit.
Transfer the mixture from the skillet to a food processor along with the lemon juice and cumin. Process until the mixture is a slightly chunky puree.
Transfer to a serving container. Season with red pepper flakes, salt and pepper. Garnish with basil or parsley and serve at room temperature and serve as suggested in the headnote.