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2 eggplants (around 2 lbs.)
3 cloves of garlic
2 Tablespoons olive oil
2 Tablespoons tahini
1 lemon, juiced and divided
1/2 teaspoon salt
cayenne pepper to taste
chopped parsley
Prick eggplant all over with a ford. Cook the eggplant in a 400 degree oven until skin is blackened, Wait for eggplant to cool or plunge in cold water
Peel and chop the eggplant into small pieces. Place in a food processor with garlic, olive oil, tahini, 1/2 of lemon juice, salt and a pinch of cayenne pepper. Pulse until the mixture is smooth but don't overprocess the eggplant, let it retain some of the texture.
Let sit at room temperature so the flavors can blend.
Season to taste with more lemon juice, cayenne pepper and salt. Stir in chopped parsley.
3 cloves of garlic
2 Tablespoons olive oil
2 Tablespoons tahini
1 lemon, juiced and divided
1/2 teaspoon salt
cayenne pepper to taste
chopped parsley
Prick eggplant all over with a ford. Cook the eggplant in a 400 degree oven until skin is blackened, Wait for eggplant to cool or plunge in cold water
Peel and chop the eggplant into small pieces. Place in a food processor with garlic, olive oil, tahini, 1/2 of lemon juice, salt and a pinch of cayenne pepper. Pulse until the mixture is smooth but don't overprocess the eggplant, let it retain some of the texture.
Let sit at room temperature so the flavors can blend.
Season to taste with more lemon juice, cayenne pepper and salt. Stir in chopped parsley.
