 | | Directions |
- Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.
- Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.
- Garnish as desired. Serve with wedges of pita bread, crackers, etc.
- TIP: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8
Serving Size: cup
|  | | Ingredients | | - | | 1 1/2 pounds eggplant (more or less) |
| - | | 3 tablespoons tahini (sesame paste) |
| - | | 3 tablespoons lemon juice |
| - | | 1 tablespoon olive oil |
| - | | 1 teaspoon salt |
| - | | 2 cloves garlic, minced or pressed |
| - | | optional garnishes: minced parsley, tomato, paprika |
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