Prep 10 mins
Cook 30 mins
This is a classic Middle Eastern appetizer. I was given two small Chinese eggplants from Uncle Bob's garden, and decided to try my hand at this recipe. I'm not much of an eggplant fan, perhaps it's the seeds, or the tough purple skin, or maybe I've just had it overcooked and mush too many times. This dip was PERFECT though. Served it as a spread on homemade falafels, and had the leftovers with pitas.
- 1 eggplant (1 medium or 2 small)
- 2 garlic cloves, minced
- 1⁄4 cup lemon juice, fresh
- 1⁄4 cup tahini
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon coriander
- 1⁄4 parsley, minced
- black pepper, to taste
- 1 pinch cayenne (optional)
- olive oil
- Preheat oven to 350.
- Line baking sheet with foil and spray lightly with non stick cooking spray.
- Slice egglplant(s) in half lengthwise, and place face-down on baking sheet.
- Bake for 30-45 minutes, or until very tender.
- Cool until comfortable to handle.
- Scoop out the eggplant flesh and discard the skin.
- Place in food processor wth garlic, lemon juice, tahini, salt and corriander.
- Puree until smooth.
- Add minced parsley and pulse to combine.
- Pour into bowl, check for salt, add pepper and cayenne (if using).
- Chill for half hour, or until ready to serve.
- Top with a drizzle of olive oil and some parsely.