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Prep Time: 8 Minutes Cook Time: 60 Minutes |
Ready In: 68 Minutes Servings: 9 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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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