Romanian Eggplant Puree (Appetizer, Dip, Sandwich Filling) |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
This was a family favorite of mine that I recreated and tastes exactly as I remember it.The Taini +p.butter were my additions, for authentic recipe,leave them out Ingredients:
2 large eggplants |
2 large red onions, quartered |
1/3 cup tahini or 1/3 cup peanut butter |
1/2 cup lemon juice |
1 teaspoon salt |
4 -8 teaspoons olive oil |
4 garlic cloves |
2 teaspoons pepper |
Directions:
1. Char roast eggplants by piercing them several times with a fork.
2. Roast them on a baking sheet in a 350°F oven, or place pierced eggplants on a gas stove with low heat, turning them when the skin is burned off and removing them when soft and collapsed (this gives them a smoky taste).
3. Scoop out the flesh from the eggplants and puree in a food processor with other ingredients.
4. Refrigerate.
|
|