2 large eggplants
2 cloves garlic
2 tablespoons tahini
1 tablespoon plain yogurt
1 tablespoon fresh lemon juice
1 teaspoon cumin
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Chopped parsley and diced tomato
Pierce each eggplant all over with a toothpick. Place the eggplants on a hot barbecue grill until the skin is charred and collapsed (a charcoal grill will give them a smoky flavor, but the charring can be accomplished in a broiler). Remove them from the heat and set aside to cool.
When cool enough to handle, remove the skin and cut the eggplants open to remove and discard the seeds. Puree the flesh in a food processor. Crush the garlic with 1/2 teaspoon salt using the flat side of a heavy knife and add to the food processor along with the tahini, yogurt, lemon juice, cumin, and oil and pulse until smooth. Season to taste with salt and pepper. Pour into a bowl and garnish with parsley and tomato. Serve with Grilled Za’atar Bread.
Grilled Za’atar Bread
1/2 cup za’atar (spice mixture available in Middle Eastern markets)
1/2 cup extra virgin olive oil
10 pieces thin pita or 2 to 3 sheets lavash bread
Salt and freshly ground black pepper
In a bowl, mix 1/4 cup za’atar with olive oil. Brush the mixture on both sides of bread. Season with salt, pepper and remaining za’atar.
Place the oiled pita or lavash bread on a hot grill and cook until well marked on both sides.