Eggplant and Tahini Spread

Ingredients

  • Accompaniment: toasted pita wedges
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 1to 1 ½ teaspoons salt
  • ½ teaspoon ground cumin
  • 3 tablespoons fresh lemon juice
  • 2 to 3 garlic cloves, chopped and mashed to a paste with ½ teaspoon salt
  • + 2 more ingredients
    • ¼ cup well-stirred tahini (Middle Eastern sesame paste)
    • 2 large eggplants (2 ½ lb total)

1. Prepare grill for cooking. 2. Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) Cool eggplants. 3. Discard charred sk...

View full recipe at SpringPad

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