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Categories:Viewed: 37 - Published at: a year ago
Ingredients
- 1 lb fresh eggplant
- 1 tablespoon pine nuts, finely chopped
- 12 lemon, juiced
- 1 pinch herb-seasoned salt
- 1 pinch kala jeera, crushed
- 1 teaspoon grapeseed oil
Method
- Preheat the oven to 400 degrees.
- You should use a whole eggplant, roughly one pound in weight.
- Cut several slits into the eggplant with a knife.
- Put it in a 8x8 baking dish and roast it for 60 minutes, or until the skin has browned and it begins to flatten on itself.
- Remove it from the oven, and let cool for a few minutes.
- Scoop the meat out of the eggplant, and put it in a colander.
- Make sure there is no skin in the colander; it will add a bitter flavor.
- Squeeze all the excess moisture out of the eggplant meat.
- Put it in a food processor with the rest of the ingredients.
- Blend until smooth.
