2 large eggplant
1 tbsp olive oil for roasting eggplant
1/3 cup Pure Delight Hemp Seed Oil
1/4 cup tahini
juice of a lemon
1 clove of garlic, minced
1 tsp ground coriander
1 tsp ground cumin
salt and pepper to taste
optional: smoked paprika, coriander and hemp oil to garnish
Preheat your oven to 200°C and line a baking tray big enough to fit your eggplant.
Cut your eggplants in half longways, brush with olive oil and place the flesh side down on the baking tray. Roast in the oven for 40-45 minutes or until the skins are shriveled and the inside is soft.
Let cool for 5 minutes before spooning the flesh into a sieve. Let the excess moisture drain for 3-5 minutes and transfer into a mixing bowl. To the bowl add your hemp oil, lemon juice, tahini, garlic and your ground spices. Stir vigorously until well combined, make sure to break up the eggplant so there aren't any long stringy bits. Add salt and pepper to taste.
Transfer to a serving dish and garnish with oil, fresh coriander and paprika. I serve mine with fresh pita bread and veggie sticks.