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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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from Prevention Magazine Ingredients:
1 eggplant, cut length wise into 1 thick slices |
3/4 tsp salt, divided |
1 tbsp olive oil |
2 tsp olive oil |
1/4 tsp black pepper |
2 tbsp fresh cilantro |
1 tbsp white wine vinegar |
1 tbsp tahini paste |
2 cloves of garlic, minced |
1/2 tsp ground cumin |
1/2 tsp ground coriander |
1/4 tsp red pepper flakes |
Directions:
1. Layer several paper towels on a baking sheet. Place eggplant on top in a single layer. Sprinkle with 1/2 tsp salt. Cover with paper towels.
2. Let eggplant stand for 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness.)
3. Brush both sides of eggplant with 1 tbsp olive oil. Season with black pepper.
4. Heat a grill to medium. Grill eggplant with cover closed, 16 to 20 minutes, turning once, until brown and tender.
5. When cool enough to handle finely chop the eggplant.
6. Mix remaining ingredients in a large bowl. Let stand at room temperature 30 minutes or longer to blend flavor.
7. Serve as dip with pita chips and bell peppers or pair with goat cheese as a spread for crostini.
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