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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I love eggplant and I just can't get enough of this dish. Eat it with chips, pretzels, pita, French bread or right off the spoon! Best of all, it's low fat too Ingredients:
2 eggplants |
3 tablespoons tahini |
3 garlic cloves, minced |
1 lemon, juice of |
salt |
Directions:
1. 1. Prick the surface of each eggplant several times with a fork. Place them on a pan under the broiler for approximately 30 minutes to blacken the eggplant. Turn the eggplant a couple of times to make sure the entire surface gets blackened. The goal is to shrivel the eggplant completely. When you think they are done, let them go another 5 minutes. You almost want a smoky taste to the eggplant. Set aside and let cool.
2. 2. When cool, scrape the eggplant insides away from the skin. Use a spoon and try to get as much of the eggplant out as possible. This may get a little messy, but that is okay - it is all part of the process.
3. 3. Mash the eggplant with the a fork. A few large chunks are fine, but try to get it relatively smooth, without making it purees.
4. 4. Add all the other ingredients, stirring and tasting as you go. Do not be afraid to over-salt - this is one dish which tastes a little better over-salted rather than under-salted. Eat right away, or someone else will. You can also refrigerate any leftovers but put them under lock and key or they will be gone the next time you go to look for them.
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