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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the Everyday Food Magazine. Posting here for safekeeping. Ingredients:
3 lbs eggplants |
1/2 cup tahini (well stirred) |
1/2 cup fresh lemon juice |
3 garlic cloves, chopped |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
extra virgin olive oil |
chopped fresh parsley |
kalamata olive |
Directions:
1. Heat grill to high. Pierce eggplants several times with a sharp knife. Place on grill. Cover; cook, turning occasionally, until blackenednall over and flesh is very soft, 20 to 30 minutes. When cool enough to handle, halve lengthwise. Scrape flesh into colander (discard skins); let drain.
2. Process tahini, lemonjuice, garlic, 1 1/2 tsp salt, and 1/4 tsp pepper in a food processor until smooth. Add eggplant; process until smooth.
3. Transfer mixture to a serving dish. If desired drizzle with oil and garnish with parsley or olives.
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