this is post roasting and gutting of the eggplants
here are the guts - pre-food processor
ta-da! deliciousness!the recipe i ended with:
1 1/2 medium eggplants
2 cloves of garlic - minced
2-3 tbs of lemon juice
2 tsp of parsley
1/3 cup of tahini (i used the whole foods brand - 365)
pinch of cayenne pepper
1 tsp of onion powder
salt and pepper to taste (for me that's a lot)
1 1/2 medium eggplants
2 cloves of garlic - minced
2-3 tbs of lemon juice
2 tsp of parsley
1/3 cup of tahini (i used the whole foods brand - 365)
pinch of cayenne pepper
1 tsp of onion powder
salt and pepper to taste (for me that's a lot)
- roast the eggplants at 450 degrees for 20-25 minutes
- using a spoon, gut the eggplants into a food processor and process
- add the rest of the ingredients and mix thoroughly
- chill the mixture and store in an air tight container
- served best with warm pita, olives, and feta :)
1 comment:
i was eating a lot of eggplant when they were cheap at the farmer's market. they're also really good cut thin, fried and salted as eggplant crisps. or sliced, roasted in the broiler and as a topping for a yummy homemade pizza.
and to think i only bought the first one because it looked pretty. :)
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