Roasted Eggplant

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Eggplant
3 tablespoons	45ml	Tahini
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Olive oil - (to 2 tbspns)
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Cayenne
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool.

When cool enough to handle, peel eggplant and roughly chop, reserving liquid. Transfer to a large bowl. Mix in remaining ingredients and season to taste with salt and pepper. Serve chilled or at room temperature, with pita triangles.

This recipe yields 4 to 6 servings.

Variation: Make humus by substituting canned garbanzo beans for the eggplant.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A45 broadcast 04-17-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

8 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.