Ingredients
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4-6
Eggplants (3 lbs in total)
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1/2 cup
lemon juice
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1/2 cup
tahini
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2 tablespoons
garlic, minced or pounded to a paste
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1 handful
parsley, minced
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salt
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olive oil
Directions
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Preheat the oven to 400°F.
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Put the whole eggplant (stem and all!) into the oven on a parchment-lined tray and roast for about an hour, or until they are soft all the way through.
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When they have cool down, remove the skins, chop the flesh coarsely, and place in a food processor. Add lemon juice, tahini (or yogurt), garlic, and salt to taste, and puree.
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Stir in the parsley and spread into a shallow serving dish. Drizzle with olive oil and serve slightly warm or at room temperature.
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