By Dr. Robert Cumming
In addition to practicing chiropractic and acupuncture, I have always had a great interest in food, most especially eating it, but more recently in its preparation as well. For this week’s blog entry, I would like to share an easy and fairly healthy recipe:
2 large eggplants
¼ cup of well-stirred tahini
3 garlic cloves-chopped and mashed to a paste with 1/2 tsp sea salt
3 tbsp. fresh lemon juice
½ tsp ground cumin
Start the barbecue and poke the eggplants all over with a fork, this prevents nasty, messy explosions on the barbecue which, trust me, you’ll want to avoid. Place eggplants on grill and cook turning every 10-15 minutes until charred all over and very soft. Once charred place in a mixing bowl and seal the top by placing a lid or plate over the bowl and let them cool. This allows the skins to loosen and makes them much easier to peel. Once cool reserve any liquid at the bottom of the bowl, discard charred skins and stem ends, and puree eggplants in a food processor or blender with tahini, garlic paste, lemon juice, cumin, and another 1/2 tsp of sea salt until well combined and smooth. Strain the reserved liquid from the eggplants into the mixture and mix well. This liquid contains all the tasty caramelized sugars from the eggplants and really adds depth of flavor. Serve at once with fresh pita or pita chips. You can easily make your own pita chips by brushing olive oil on pitas, dusting them with garlic salt, and toasting them under the broiler until crispy.
I hope you enjoy this tasty treat!