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A healthy, full flavored dish that's always a crowd pleaser.
|1/2 cup tahini, more for taste|
|4 cloves garlic, minced|
|1/2 cup fresh lemon juice, plus more as needed|
|1/2 teaspoon ground cumin|
|Salt, to taste|
|2 tablespoons extra-virgin olive oil|
|3 tablespoons fresh flat-leaf parsley, chopped|
|1/2 cup black olives|
|Pita chips, for dipping|
- Prick the eggplant with a fork in several places and place on a grill or over the direct flame of a gas burner. Cook, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft. Transfer the eggplant to a baking sheet and bake at 350ºF until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the tahini, the garlic, the lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature with pita bread or pita chips.
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