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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds eggplants, about 2 medium |
1/4 cup lemon juice, fresh-squeezed |
1/4 cup tahini |
3 tablespoons olive oil |
1/4 cup chopped fresh parsley |
Directions:
1. Prick eggplants with a fork.
2. Arrange on non-stick cooking sheet and bake until tender and collapsed, 30 to 40 minutes.
3. Allow to cool for 10 minutes.
4. Cut each eggplant in half lengthwise and scoop out the flesh.
5. Place flesh in a food processor with a metal blade and process until smooth. If you prefer to mash by hand, use a fork or potato masher.
6. Add lemon juice, tahini, garlic and salt and pepper to taste and process (or mash) until well blended.
7. Slowly add 3 tablespoons olive oil until mixture is creamy. Add Salt and freshly ground black pepper to taste
8. Chill for at least two hours.
9. Serve in a shallow bowl. Drizzle olive oil over top, sprinkle with parsley and garnish with olives.
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