Ali Baba'S Eggplant Recipe
Summary
MethodBaked
Ingredients
1 medium-size eggplant
1/3 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup tahini (sesame butter)
2 cloves garlic parsley sprigs (garnish)
Paprika (garnish)
Directions
Place the eggplant, unpeeled, on an ovenproof glass pie plate coated with no-stick spray.
Bake at 500° for 45 minutes or until the skin is charred and the eggplant is soft.
Scoop the eggplant out of the skin and place the pulp in a blender.
Add the parsley, lemon juice, and tahini.
Add the garlic by pushing it through a garlic press into the blender.
Process on low speed until smooth, scraping down the sides of the container as necessary.
Place the eggplant puree in a tightly covered container and chill for 2 to 3 hours before serving.
Bake at 500° for 45 minutes or until the skin is charred and the eggplant is soft.
Scoop the eggplant out of the skin and place the pulp in a blender.
Add the parsley, lemon juice, and tahini.
Add the garlic by pushing it through a garlic press into the blender.
Process on low speed until smooth, scraping down the sides of the container as necessary.
Place the eggplant puree in a tightly covered container and chill for 2 to 3 hours before serving.
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