Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Roasted Eggplant
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 168
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 516
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
1 3/4 pounds eggplant
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 to 2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon cayenne
Salt and freshly ground black pepper
Directions
- Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool.
- When cool enough to handle, peel eggplant and roughly chop, reserving liquid. Transfer to a large bowl. Mix in remaining ingredients and season to taste with salt and pepper. Serve chilled or at room temperature, with pita triangles.
Cook’s Note
Make hummus by substituting canned garbanzo beans for the eggplant.