2 medium or 1 large eggplant (18 ounces)
1/4 cup sesame tahini
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 1/2 ounces (2 cups) garlic mustard leaves, thinly sliced
1. Preheat oven to 370°F.
2. Bake the eggplants whole in the oven for about 20 minutes, or until they are soft to the touch and look collapsed and wrinkled. Cut the eggplants in half lengthwise and remove the pulp with a spoon, discarding the skin. (Eddy also removes any large clusters of seeds for a finer consistency.)
3. In a food processor or blender, puree the pulp with tahini, lemon juice, and olive oil until a bit chunky or smooth, depending on your preference. Season with hot sauce and salt. Pour into a medium bowl and let cool. Stir in the garlic mustard leaves.