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Ingredients
- 2 (1-pound) eggplants
- 1 to 2 small cloves garlic
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh mint
- 2 tablespoons flat-leaf parsley
Details
Servings 2
Adapted from oprah.com
Preparation
Step 1
Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened, 45 to 55 minutes. They will be completely collapsed at this point.
In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini and salt. Pulse until smooth. Add mint and parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days.
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