Eggplant and Tahini Spread

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • ¼ cup well-stirred tahini (Middle Eastern sesame paste)
  • 1 tablespoon fresh parsley
  • 3 tablespoons fresh lemon juice
  • 2 large eggplants
  • 1 ½ teaspoons salt
  • ½ teaspoon ground cumin
  • + 2 more ingredients
    • 3 garlic cloves
    • pita wedges

Prepare grill for cooking. 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. Discard charred skins and toug...

View full recipe at Epicurious

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