Mediterranean Eggplant (Print Version)
# Ingredients:
01 -
2 large globe eggplants (around 2 lbs)
02 -
3 tablespoons of good-quality olive oil
03 -
2 tablespoons roasted sesame paste (tahini)
04 -
1-2 garlic cloves, minced finely
05 -
Half a teaspoon of ground cumin
06 -
Freshly squeezed juice from one lemon or lime (about 2 ½ tablespoons)
07 -
Cayenne and salt, adjust to your liking
08 -
A tablespoon of fresh parsley, chopped
# Instructions:
01 -
Set your oven to 400°F so it warms up.
02 -
Slice eggplants lengthwise into halves. Grab a baking sheet lined with foil, poke holes in the eggplants using a fork, and drizzle them with olive oil. Flip them over, cut side down on the foil.
03 -
Pop them in the oven for 35-40 minutes until they're super soft.
04 -
Let the roasted eggplants sit for 15 minutes to cool off. Then, spoon out the insides into a medium bowl.
05 -
Toss the rest of the ingredients into the bowl (but save a tablespoon of olive oil on the side for garnish). Mix and mash everything with a fork until smooth and blended.
06 -
Dish it up with your favorite toasted pita or raw veggies. Add a sprinkle of salt and pepper if needed.