From the December/January 2013 issue
4-6 servings


  • 1 large eggplant
  • 1/4 cup tahini
  • 2 cloves garlic
  • Juice of 1 small lemon
  • 1/8 tsp ground cumin
  • 1/2 cup loosely packed italian parsley
  • 2 TBSP extra virgin olive oil (plus extra for drizzling)
  • 4 slices bacon
  • Freshly ground pepper to taste
  • Sea salt to taste


  1. Preheat oven to 375F.
  2. Poke the eggplant all over with a fork and place on a parchment lined baking sheet.
  3. Bake 30 minutes, until very soft. Remove from oven

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