This is one of my most favorite dishes ever and I found out that when other people would make it from their blog posts that theirs is more bland. Me however I love mine with lots of flavor and everyone has there preference.
I used to boil my eggplant before making and I got pretty wise because it took all of the nutrients out of this yummy vegetable. So I got older and wiser and switched tatics. I bake now before I start making it. I have done a good thing so there was no nutirents lost at all what so ever.
I preheated the oven to 375 F or 190 C I took out a cake pan and a sheet of aluminum foil, placed it in a cake pan and applied 4 tbs of olive oil. I washed and cut 1 large eggplant and wrapped it up in this foil that is in the cake pan and placed it either in the oven or the instant pot duo crisp for 30 minutes.
I checked it to see it if was soft but I seen it was getting there. It is because I used a large eggplant. I put it back in the oven for another 30 minutes. When it came out the second time it was nice and soft and ready to be put in to the food processor.
Place the baked eggplant in to the food processor with 3 cloves of garlic, 3 tbs of lemon juice, 3 dashes of balsamic vinegar, 2 tbs of tahini, 4 tbs of olive oil, 1 pinch each of parsley, thyme, red pepper flakes, pink salt, sumac and cinnamon powder or a small piece of a cinnamon stick ground up in a mortar and pestle. If using a piece of ground cinnamon stick omit the cinnamon powder and if using the cinnamon powder omit this step.
In my mortar and pestle I added 1 pinch each of black peppercorns, allspice, coriander seeds and cumin seeds, 1 clove and ground them until it was a coarse powder and added it to the food processor. I ground the eggplant with the herbs, spices, tahini, olive oil and lemon juice until it was a smooth paste.
At this stage it is ready to be consumed and it is eaten with pita bread. Please enjoy this one it was very tasty.
benazir's blog 