Foto: RecipeGirl
Ingredients
16 servings
- 3 pounds eggplant ((about 3 medium))
- ½ cup tahini
- ½ cup freshly squeezed lemon juice
- 3 medium garlic cloves, (minced)
- ¼ teaspoon cayenne pepper
- 1½ teaspoons Kosher salt
- ¼ teaspoon freshly ground black pepper
- paprika sprinkled on top, (optional)
- olive oil ((for drizzling on top))
- chopped fresh parsley, (for garnish (optional))
Steps
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Warm up the grill to high heat. Pierce the eggplants several times with a sharp knife. Place on the grill and cover. Cook, turning occasionally until blackened all over and the eggplant skin is very soft (20 minutes or so). Remove from grill and cool.
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Halve eggplants lengthwise. Scrape the flesh into a colander and let drain. Discard the skins.
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In the bowl of a food processor, blend the tahini, lemon juice, garlic, cayenne, salt and pepper until smooth. Add the eggplant and continue to process until mixture is smooth.
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Scoop into a serving dish. Drizzle with good olive oil and garnish with fresh parsley. Serve with fresh vegetables and pita bread.
Nutrition Facts (per serving)
Macronutrients
Calories683% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: RecipeGirl
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