I ate this at the lovely Dillard home a few nights ago and then I found out that not only is it good for you, but it tastes so yummy... Make lots... eat lots... wake up the next day still tasting it even if you brush your teeth the night before!
Ingredients:
3 medium-sized eggplants
1/2 cup (130g) tahini (roasted sesame paste) ~you get it by the peanut butter...
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chili powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
How to make:
1. Preheat the oven to 375F (190C).
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don't have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they're completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.
* we were served this with whole wheat pitas... and it was divine! Today I put it on my salad... and enjoyed it again.
*I understand you can get this recipe on the Internet... but I didn't know where, so I posted it after receiving it as a gift from the lovely Ms Jo. Happy eating!
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