1 lg. eggplant¼ c. tahini, plus more 3 garlic cloves, minced salt, to taste ¼ c. fresh lemon juice, plus more 1 Tbsp. extra-virgin olive oil 1 Tbsp. chopped flat-leaf parsley 1 pinch ground cumin ¼ c. Kalamata olives
Preheat oven to 375°F. Cut eggplant in half & oil cut side. Place cut-side down on cookie sheet. Bake until very soft, 20-30 mins. Remove from oven, let cool slightly, & peel off & discard skin. Place eggplant flesh in bowl. Mash to a paste with fork. Add tahini, garlic, lemon juice & cumin; mix well. Season with salt, then taste & adjust tahini &/or lemon juice, if needed. Transfer to a serving bowl. Drizzle with olive oil & sprinkle with parsley. Place olives around the sides. Serve at room temp.
Adapted from recipe found at recipezaar.com