Eggplant is such a beautiful vegetable! Roast or grill these purple beauties and then puree with sesame paste and seasonings to create a delicious appetizer for your next shindig. Serve with some pita bread, naan, or whatever you prefer! I like to dip seasoned pita triangles in my baba ghanoush.
Ingredients
2 medium eggplants
3 garlic cloves, minced
sea salt and pepper
1 ½ tablespoons olive oil
¼ cup tahini
1 tablespoon olive oil
juice of a lemon
½ teaspoon sea salt
dash cumin
2 tablespoons chopped parsley
1 teaspoon toasted sesame seeds
Instructions
Heat oven to 400 degrees. Slice eggplants in half lengthwise. Place on lightly greased baking sheet and drizzle 1 ½ tablespoons olive oil, sea salt and pepper, and minced garlic over the halves. Roast for about 40 minutes. When done, scrape out the meat of the eggplant and place in food processor. Add tahini, olive oil, lemon juice, sea salt, cumin, and pulse. Adjust seasonings to taste. Transfer to a serving dish and stir in chopped parsley. Sprinkle sesame seeds on top.
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