Charred Eggplant and Tahini Spread Recipe | Epicurious.com

Ingredients

  • 1 large eggplant, cut lengthwise into quarters
  • ¼ cup olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic finely grated
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tahini (sesame seed paste)
  • + 2 more ingredients
    • ¾ teaspoon ground cumin
    • Toasted sesame seeds

Preparation Preheat oven to 475°F. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste. Mix eggplant in a medium...

View full recipe at SpringPad

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