Traditional eggplant spread, great on pitas or sandwiches.
Cut a large eggplant in half and trim the leaves off of the top. Pop into the oven at 400 degrees, cut side up, for 40 minutes. Dunk into cold water when done, the eggplant should be very soft and the skins should be bubbling off. Put the halves into a food processor with about 1/8th C lemon juice, 1/4 C tahini (sesame butter, try your local coop or health food store), 1-3 cloves garlic (depending on how much you like it) and salt and pepper to taste. I also like to add a bit of chili powder if I've got it around. Pulse until blended and chill in the fridge until ready to serve.
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