Total:
45 min
Active:
15 min
Yield:
4 (1/3 cup) servings
Level:
Easy

Nutrition Info

Healthy
Total:
45 min
Active:
15 min
Yield:
4 (1/3 cup) servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

Pairs well with Chardonnay

IDEAS YOU'LL LOVE

Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush

Recipe courtesy of Aarti Sequeira

Agave Kettle Corn

Recipe courtesy of Herb Mesa

Slim Six-Layer Dip

Recipe courtesy of Food Network Kitchen

Pear and Pistachio Guacamole

Recipe courtesy of Food Network Kitchen

Sausage Phyllo Rolls

Recipe courtesy of Food Network Kitchen

Crab Salad in Endive Leaves

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking