Creamed Eggplant

• 2 1 1/2-pound eggplants, peeled and diced
• 1 cup extra-virgin olive oil
• Juice of 1 large lemon
• Salt and freshly ground black pepper
• 1 1/2 teaspoons ground cumin
• 2 garlic cloves, peeled and crushed
• 1 tablespoon sesame paste (tahini)

1. Preheat oven to 300 degrees.
2. Put the eggplants in a roasting pan with 1/2 cup of the olive oil and the lemon juice.
3. Season all over with salt and pepper.
4. Cover tightly with foil and bake in the oven until completely collapsed, 1 to 2 hours.
5. Scrape the contents of the roasting pan into a blender.
6. Add the cumin, garlic and sesame paste, and blend, adding the remaining 1/2 cup olive oil in a thin stream.
7. Season to taste with salt and pepper.
8. Serve at room temperature with roast leg of lamb or as a dip with crunchy bread and pickled chilies.

eggplants, extravirgin olive oil, lemon, salt, ground cumin, garlic, sesame paste

Taken from cooking.nytimes.com/recipes/1838 (may not work)