Julia Child'S Eggplant Puree With Garlic, Sesame And Lemon

1. 1

   Preheat oven to 425 degrees F. Pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. Put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.

2. 2

   Once the eggplant has cooled some, cut open and scrape out the flesh. Saute the flesh with olive oil and garlic to get rid of excess moisture.

3. 3

   Place the sauteed eggplant into a food processor. Beat in the sesame seed paste, salt, pepper, and lemon juice. You may add a little more olive oil if the paste is too thick. Fold in chopped parsley and transfer to serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.