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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Makes enough for a good party. Found recipe on a food blog. Ingredients:
2 lbs eggplants, any variety (about 2 or 3 depending on size) |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon tahini |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1/4 teaspoon smoked paprika |
3 tablespoons extra virgin olive oil |
1 dash fresh basil (optional) or 1 dash other herbs (optional) |
Directions:
1. Preheat oven to 375 degrees. Trim and halve eggplants lengthwise. Coat with a little olive oil and roast for 45-60 minutes. Let cool, and squeeze out any remaining juices.
2. Cut eggplant into coarse chunks and place into a food processor or blender, working in batches if necessary. Pulse together with tahini, lemon juice, garlic, salt and spices for a minute or two, stopping to scrape down the sides occasionally. Drizzle in two tablespoons of olive oil while pulsing. Taste for seasoning, adding more salt or spices if desired.
3. Transfer to a bowl and serve immediately with a drizzle of olive oil on top. Or, cover and chill for an hour before serving to let flavors develop. Keep covered in the refrigerator for up to 1 week.
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