Eggplant, garlic, and tahini are key ingredients in this Middle Eastern puree. Serve it as either a spread for sandwiches or as a dip with vegetables or pita bread.
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Other: 1 Hour
- Calories: 61
- Fat: 3.5g
- Saturated fat: 0.5g
- Protein: 1.7g
- Carbohydrate: 7.4g
- Cholesterol: 0mg
- Iron: 0.5mg
- Sodium: 136mg
- Calories from fat: 46%
- Fiber: 0.3g
- Calcium: 18mg
- 1 large eggplant (about 2 pounds)
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, peeled and halved
- 1/4 cup fresh lemon juice (about
- 2 lemons)
- 2 tablespoons tahini (sesame-seed paste)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground cumin
- Preheat oven to 400°.
- Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly. Cut eggplant in half lengthwise, and place, cut sides down, in a colander; drain 30 minutes. Scrape out eggplant pulp; discard shell.
- Place parsley and garlic in a food processor; pulse 6 to 7 times until minced. Add eggplant pulp, lemon juice, and remaining ingredients; process until smooth. Spoon into a bowl; cover and let stand at room temperature 30 minutes to allow flavors to blend.
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