August 27, 2011
Recipe to share. If you like hummus, this is kind of like it, but using eggplant instead of chickpeas. Really good and easy to make. Look for the tahini near the vegetable oils in the supermarket.
Thanks for submitting this recipe! Chris
Roasted eggplant combined with tahini, fresh lemon juice, extra-virgin olive oil, fresh chopped parsley, crushed garlic, ground cumin, coarse salt and fresh ground black pepper. Mixture is pulsed in food processor until almost smooth. Dip is transferred to serving bowl, drizzled with extra-virgin olive oil and served with fresh chopped vegetables and pita bread for dipping.
2 Large Eggplants
1/3 cup Tahini (sesame seed paste)
1/4 cup Lemon Juice
3 tablespoons Extra Virgin Olive Oil
1 tablespoon chopped Italian Parsley
3 Garlic Cloves, crushed through a press
1 teaspoon Ground Cumin
1/4 teaspoon Coarse Salt
Fresh Ground Black Pepper
1. Turn the oven to 450 degrees and preheat.
2. Poke the eggplants with a fork to pierce.
3. Place the eggplants on a baking sheet sprayed with nonstick cooking spray.
4. Roast in the preheated oven until soft, which takes about 1 hour.
5. The eggplant with be slightly blackened.
6. Allow to cool enough to handle, then trim the ends and peel the skin.
7. Slice in half, then into large pieces.
8. Place the pieces in a sieve placed over a bowl.
9. Allow the eggplant to drain for 10 minutes to remove the excess water.
10. Combine the tahini, lemon juice, 1 tablespoon oil, 1 tablespoon parsley, garlic, cumin, salt and pepper and pulse several times.
11. Add the eggplant and pulse until the mixture is chunky.
12. Transfer the mixture to a wide bowl and drizzle with the remaining 2 tablespoons of oil.
13. Serve with fresh chopped vegetables and pita chips or wedges.