Archive for February 11th, 2009

Adapted from Epicurious

  • 1 Medium Eggplant (2lb)
  • 1/4 cup olive oil
  • 1/4 cup tahini (sesame seed paste)
  • 3+ tablespoons fresh lemon juice (to taste)
  • 2 garlic cloves, minced on a microplane
  1. Preheat oven to 375°F. Salt each cut side and allow to stand for about 15 minutes. Wipe off excess liquid and salt.
  2. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly.
  3. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
  4. Transfer eggplant pulp to processor. Add tahini, lemon juice, and garlic; process until almost smooth, adding olive oil until desired consistency is achieved.
  5. Season to taste with salt and pepper. Transfer to small bowl.
  6. Should be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  7. Serve with my whole wheat flat breads.

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