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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is an Egyptian recipe from a culinary learning packet that my DD received at ACCC culinary school. I have rewritten the directions to make them clearer. I have not tried it. Ingredients:
2 lemons (juice of) |
1 eggplant (medium-large) |
olive oil (to drizzle over eggplant while roasting) |
1/3 cup sesame (tahini) |
1/3 cup olive oil (or more) |
3 garlic cloves |
salt (to taste) |
black pepper (to taste) |
onion powder (to taste) |
1 pinch coriander powder |
1 pinch cumin |
2 tablespoons parsley |
8 pita bread |
Directions:
1. Preheat oven at 350 degrees F.
2. Slice, then roast eggplant in oven with olive oil drizzled over it on a jelly roll pan lined with parchment paper for 45 minutes.
3. In a blender combine sesame tahini, lemon juice, garlic, salt, black pepper, onion powder, coriander, parsley, cumin.
4. Peel roasted eggplant slices and add them to the blender.
5. Blend until smooth and serve with pita.
6. Enjoy!
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