Roasted Eggplant

1. 1

   Preheat broiler.

2. 2

   Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes.

3. 3

   Set aside to cool.

4. 4

   When cool enough to handle, peel eggplant and roughly chop, reserving liquid.

5. 5

   Transfer to a large bowl.

6. 6

   Mix in remaining ingredients and season to taste with salt and pepper.

7. 7

   Serve chilled or at room temperature, with pita triangles.

8. 8

   Variation: Make humus by substituting canned garbanzo beans for the eggplant.

* Per serving · 4 servings · Values may vary.

No additional tips available.