Julia Child's Eggplant Puree With Garlic, Sesame and Lemon

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READY IN: 50mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees F. Pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. Put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.
  • Once the eggplant has cooled some, cut open and scrape out the flesh. Saute the flesh with olive oil and garlic to get rid of excess moisture.
  • Place the sauteed eggplant into a food processor. Beat in the sesame seed paste, salt, pepper, and lemon juice. You may add a little more olive oil if the paste is too thick. Fold in chopped parsley and transfer to serving dish.
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