You are here

Ali Baba'S Eggplant

admin's picture
  Eggplant 1 Medium
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (20 votes)


Ali Baba'S Eggplant Recipe