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Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 2 1 pound eggplants
- 1/2 cup tahini
- 2 mashed garlic cloves
- juice of 1 medium lemon
- 1/2 cumin
- salt
- pepper
- 2 tablespoons coarsely chopped fresh parsley
- 1 teaspoon olive oil
- 1/8 teaspoon paprika or cayenne pepper
Method
- Set broiler on high. Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil. Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.
- When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor. Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.
- Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.