2 large eggplant, about 3 pounds total
¼ cup garlic confit
¼ cup tahini
juice of 1 lemon
1 teaspoon ground cumin
¼ teaspoon cayenne
¼ cup garlic confit oil
Sea salt to taste
Greek Yoghurt
1. Preheat the oven to high heat 400 deg
2. Make holes in the eggplant and insert garlic pieces. Add the eggplants and cook on all sides until softened and roasted, which takes about 30 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.