1 medium-large eggplant
1 head garlic
olive oil
1/4 tsp smoked sea salt
1/3 cup Trader Joe's tahini sauce
1/2 tsp chipotle powder
1/4 tsp cumin
1 dash liquid smoke (optional)
Preheat the oven to 350 degrees. Poke the eggplant all over with a knife or fork, spray or rub with olive oil, and bake for 1 hour, or until collapsing.
Meanwhile, rub the extra skin off a head of garlic, cut the top off and spray/rub with oil. Bake for 20 minutes, or until the cloves are soft.
Let the eggplant cool for a bit, then peel off the skin. Remove as many of the seeds as you can get (don't stress about it, though). Peel the roasted garlic cloves. Add the garlic, salt, tahini, chipotle and cumin to the eggplant flesh. Mash thoroughly or blend with a stick blender. Taste, and if you like it a bit smokier, add a dash of liquid smoke.
