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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Many recipes call for scooping the pulp out of the skin, but I found that pureeing the whole eggplant works just fine as long as you've sliced the eggplant before cooking it. This is really easy, healthy and delicious. Ingredients:
ingredients |
* 1 large eggplant (about 1 pound) |
* 1 glove garlic, minced |
* 1/4 teaspoon salt |
* 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish |
* 2 tablespoons tahini |
* 2 tablespoons lemon juice |
Directions:
1. Preheat oven to 450 degrees F.
2. Prick eggplant with a fork and place on a cookie sheet lined with foil.
3. Bake the eggplant until it is soft inside, about 20 minutes.
4. Alternatively, grill the eggplant- sliced, coated with olive oil and seasoned with salt and pepper.
5. Let the eggplant cool.
6. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a deep bowl.
7. Stir with a stick blender until smooth.
8. Add whole garlic clove and mix again with blender.
9. Add remaining ingredients and stir well.
10. Season with more salt, to taste.
11. Garnish with additional parsley.
12. Serve with whole wheat pita or use as a spread on sandwiches and crackers.
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