Roasted Eggplant

Total Time:
55 min
15 min
40 min

4 to 6 servings

  • 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
  • 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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3.0 2
five stars for this recipe *only* if adjusting the lemon. this dish needs ALOT more lemon than it states - more like 1/2 cup - but i would say keep adjusting up until it suits your taste. also, i stirred in chopped cilantro, or you can use parsley. drizzled with some good evoo, this dish is fantastic with pita bread. item not reviewed by moderator and published
It was absolutley discussing,,what a waste of time and money,,i even tried to make it taste better,,it was like vomit, going in, instead of out,,,,grosssss. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen