- Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.
- Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.
- Garnish as desired. Serve with wedges of pita bread, crackers, etc.
- TIP: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.
|Prep Time: 15 minutes|
Cook Time: 45 minutes
Serving Size: cup
|-||1 1/2 pounds eggplant (more or less)|
|-||3 tablespoons tahini (sesame paste)|
|-||3 tablespoons lemon juice|
|-||1 tablespoon olive oil|
|-||1 teaspoon salt|
|-||2 cloves garlic, minced or pressed|
|-|| optional garnishes: minced parsley, tomato, paprika|