Featured in the Honolulu Star-Advertiser on January 15, 2020.
Heat oven to 400°F. Poke eggplants in several places with a fork. Cut eggplants in half lengthwise and brush the cut sides lightly with 1 tablespoon of olive oil.
Place on a baking sheet, cut side down, and roast until very tender, about 35 to 40 minutes. Remove and cool for 15 minutes. In a large bowl, scoop out eggplant flesh; mash well with a fork.
Combine eggplant, remaining olive oil, garlic, tahini, cumin, lemon juice (about 2 tablespoons), salt and a pinch of cayenne to taste. Mash well until somewhat smooth but still retaining some of the eggplant's texture.
Cool to room temperature; season to taste with additional lemon juice, salt, and cayenne. Garnish with parsley. Serve with pita bread. Serves 6.
Approximate Nutrient Analysis per serving (not including salt to taste):
150 calories, 11 g fat, 1.5 g saturated fat, 0 mg cholesterol, 5 mg sodium, 12 g carbohydrate, 5 g fiber, 5 g sugar, 3 g protein
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