Roasted Eggplant

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

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.

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


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