Description
Grilling the eggplant gives this recipe a hint of smokiness that adds to the flavor. Serve with pita chips and mixed veggies if desired.
Ingredients
- 2 large eggplant
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons salt
- ¾ teaspoon smoked paprika
- ½ teaspoon cumin
- 3 tablespoons chopped fresh parsley
- ¼ cup extra virgin olive oil
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork
- poke holes in the eggplant so steam will be able to release during cooking.
- Place eggplant on the preheated grill. Grill until skins are charred
- about 30 minutes
- turning occasionally. Transfer to a baking pan
- cover
- and let steam for 10 minutes.
- Using your hands
- carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
- Place eggplant in a food processor. Add tahini
- lemon juice
- garlic
- salt
- smoked paprika
- and cumin. Pulse until smooth. Add parsley and olive oil and pulse until oil is incorporated.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 6