Eggplant with Tahina

1. 1

   Grill the eggplant over a gas grill until the skin is completely charred or prick and place on a cookie sheet and bake in a preheated 450F oven for 20 minutes or until soft inside.

2. 2

   Cool.

3. 3

   Cut the eggplant in half lengthwise, drain off the liquid, and scoop out the pulp.

4. 4

   Press the pulp through a food mill or pulse in a food processor equipped with a steel blade.

5. 5

   Stir in the parsley, tahina, lemon juice, and garlic.

6. 6

   For a thinner baba ghanouj that is whiter in color, add a little water.

7. 7

   Season with salt and cayenne pepper to taste and garnish with additional chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.