Eggplant And Sesame Spread Recipe
Eggplant And Sesame Spread! A yummy and innovative spread that can make any homemade roll a heavenly treat! Try this wonderful Eggplant And Sesame Spread recipe!
Ingredients
1 large eggplant
1/2 cup tahini (sesame seed paste)
1/4 cup (or more) fresh lemon juice
4 green onions, minced (including green tops)
3 to 4 garlic cloves, crushed
3 tablespoons toasted sesame seed
2 tablespoons plus 1 teaspoon virgin olive oil
2 tablespoons minced fresh parsley
1 tablespoon tamari soy sauce
1/8 teaspoon honey
Pinch of ground red pepper
Freshly ground pepper
Chopped fresh parsley
Directions
Preheat oven to 450°F.
Make several cuts in eggplant with sharp knife.
Combine eggplant in large saucepan with enough salted water to cover completely.
Weight with smaller saucepan filled with water and let soak 20 minutes.
Rinse under cold water.
Transfer to baking sheet and roast, turning occasionally, until eggplant is very soft, about 50 to 60 minutes.
Let cool; peel and seed eggplant.
Transfer pulp to small bowl and mash with fork, or transfer to blender and puree (eggplant should retain some texture).
Combine tahini and 1/4 cup lemon juice in large bowl and mix well.
Add more lemon juice if necessary to make thick paste.
Add green onion, garlic, sesame seed, 2 tablespoons oil, parsley, soy sauce, honey, ground red pepper and pepper and mix well.
Stir in eggplant puree.
Adjust seasoning.
Transfer mixture to shallow serving dish, spreading evenly to edges.
Drizzle with remaining 1 teaspoon olive oil and sprinkle with chopped parsley.
Make several cuts in eggplant with sharp knife.
Combine eggplant in large saucepan with enough salted water to cover completely.
Weight with smaller saucepan filled with water and let soak 20 minutes.
Rinse under cold water.
Transfer to baking sheet and roast, turning occasionally, until eggplant is very soft, about 50 to 60 minutes.
Let cool; peel and seed eggplant.
Transfer pulp to small bowl and mash with fork, or transfer to blender and puree (eggplant should retain some texture).
Combine tahini and 1/4 cup lemon juice in large bowl and mix well.
Add more lemon juice if necessary to make thick paste.
Add green onion, garlic, sesame seed, 2 tablespoons oil, parsley, soy sauce, honey, ground red pepper and pepper and mix well.
Stir in eggplant puree.
Adjust seasoning.
Transfer mixture to shallow serving dish, spreading evenly to edges.
Drizzle with remaining 1 teaspoon olive oil and sprinkle with chopped parsley.
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