- Servings
- 6 Adults
- Cook time
- 30 – 45 minutes
- Difficulty
- Medium
- Type
- Gluten Free
Instructions
- Preheat oven to 450 degrees F. Halve the eggplants lengthwise and brush the cut sizes lightly with olive oil. Place them on a baking sheet lined with parchment paper, with halved sizes facing down.
- Roast the eggplant until the inside is very tender and skin is collapsing, about 35-40 minutes. Set the eggplant aside to cool for a few minutes.
- Flip the eggplants over and scoop out flesh with a large spoon, leaving skin behind. Place a mesh strainer over a bowl or the sink, then transfer the eggplant flesh to the strainer. Pick out any stray bits of skin and discard. Remove as much moisture from the eggplant as possible, so let the eggplant rest for a few minutes, then shake/stir in the strainer to remove additional water. Discard drippings.
- Place drained eggplant into a medium bowl. Add garlic and lemon juice; stir vigorously with a fork until eggplant breaks down. Add tahini and stir until well-incorporated. While stirring, slowly drizzle in olive oil. Continue stirring until the mixture is pale and creamy. Use the fork to break up any eggplant chunks that may be left.
- Stir in parsley, cumin, and smoked paprika. Season with salt and pepper, to taste, and additional lemon juice if desired.
- Transfer to serving bowl and lightly drizzle with olive oil as a garnish. Sprinkle additional chopped parsley or paprika on
Ingredients
- 2 lbs Italian eggplants (about 2 small/medium eggplants)
- 3 cloves garlic, minced
- 3-4 Tbsp lemon juice
- ¼ cup tahini
- ¼ cup extra-virgin olive oil, plus more for
brushing eggplant and garnish
- ¼ cup fresh flat-leaf parsley, chopped
- ¼ tsp ground cumin
- 1/8 tsp smoked paprika
- ½ tsp salt, to taste
- ¼ tsp ground black pepper, to taste
- Servings
- 6 Adults
- Cook time
- 30 – 45 minutes
- Difficulty
- Medium
- Type
- Gluten Free
Instructions
- Preheat oven to 450 degrees F. Halve the eggplants lengthwise and brush the cut sizes lightly with olive oil. Place them on a baking sheet lined with parchment paper, with halved sizes facing down.
- Roast the eggplant until the inside is very tender and skin is collapsing, about 35-40 minutes. Set the eggplant aside to cool for a few minutes.
- Flip the eggplants over and scoop out flesh with a large spoon, leaving skin behind. Place a mesh strainer over a bowl or the sink, then transfer the eggplant flesh to the strainer. Pick out any stray bits of skin and discard. Remove as much moisture from the eggplant as possible, so let the eggplant rest for a few minutes, then shake/stir in the strainer to remove additional water. Discard drippings.
- Place drained eggplant into a medium bowl. Add garlic and lemon juice; stir vigorously with a fork until eggplant breaks down. Add tahini and stir until well-incorporated. While stirring, slowly drizzle in olive oil. Continue stirring until the mixture is pale and creamy. Use the fork to break up any eggplant chunks that may be left.
- Stir in parsley, cumin, and smoked paprika. Season with salt and pepper, to taste, and additional lemon juice if desired.
- Transfer to serving bowl and lightly drizzle with olive oil as a garnish. Sprinkle additional chopped parsley or paprika on
Ingredients
- 2 lbs Italian eggplants (about 2 small/medium eggplants)
- 3 cloves garlic, minced
- 3-4 Tbsp lemon juice
- ¼ cup tahini
- ¼ cup extra-virgin olive oil, plus more for
brushing eggplant and garnish
- ¼ cup fresh flat-leaf parsley, chopped
- ¼ tsp ground cumin
- 1/8 tsp smoked paprika
- ½ tsp salt, to taste
- ¼ tsp ground black pepper, to taste
