Ali Baba'S Eggplant
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Tahini||1⁄4 Cup (4 tbs) (Sesame Butter)|
|Garlic||2 Clove (10 gm)|
|Paprika||1 Teaspoon (For Garnish)|
Place the eggplant, unpeeled, on an ovenproof glass pie plate coated with no-stick spray.
Bake at 500° for 45 minutes or until the skin is charred and the eggplant is soft.
Scoop the eggplant out of the skin and place the pulp in a blender.
Add the parsley, lemon juice, and tahini.
Add the garlic by pushing it through a garlic press into the blender.
Process on low speed until smooth, scraping down the sides of the container as necessary.
Place the eggplant puree in a tightly covered container and chill for 2 to 3 hours before serving.