Yield: 5 cups
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 2-Tbsp. (30-ml) serving: Calories 60, Total fat 5 g, Saturated fat 0.5 g, Cholesterol 0 mg, Sodium 0 mg, Total carbohydrates 3 g, Protein 1 g
Categories: Hors d'Oeuvre & Canapés
3 eggplants
4 fluid ounces virgin olive oil
salt and pepper, to taste
4 fluid ounces fresh lemon juice
6 garlic cloves
7 ounces tahini
4 fluid ounces virgin olive oil
1. Cut the eggplants in half and score the cut surface of each half from edge to edge in a crosshatch pattern approximately 1/2 inch (1.2 centimeters) deep.
2. Brush the cut surfaces with 2 fluid ounces (60 milliliters) of olive oil, season with salt and pepper and place cut side down on a sheet pan. Roast in a 350°F (180°C) oven until very soft, approximately 45 minutes.
3. Cool the eggplants and scoop out the flesh. Purée the flesh in a food processor with the lemon juice, garlic, tahini, salt and pepper. Add the remaining olive oil and blend in. Adjust the seasonings. Serve in a bowl, drizzled with additional olive oil, if desired, and accompanied by pita bread or crudités.
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 2-Tbsp. (30-ml) serving: Calories 60, Total fat 5 g, Saturated fat 0.5 g, Cholesterol 0 mg, Sodium 0 mg, Total carbohydrates 3 g, Protein 1 g
Categories: Hors d'Oeuvre & Canapés
3 eggplants
4 fluid ounces virgin olive oil
salt and pepper, to taste
4 fluid ounces fresh lemon juice
6 garlic cloves
7 ounces tahini
4 fluid ounces virgin olive oil
1. Cut the eggplants in half and score the cut surface of each half from edge to edge in a crosshatch pattern approximately 1/2 inch (1.2 centimeters) deep.
2. Brush the cut surfaces with 2 fluid ounces (60 milliliters) of olive oil, season with salt and pepper and place cut side down on a sheet pan. Roast in a 350°F (180°C) oven until very soft, approximately 45 minutes.
3. Cool the eggplants and scoop out the flesh. Purée the flesh in a food processor with the lemon juice, garlic, tahini, salt and pepper. Add the remaining olive oil and blend in. Adjust the seasonings. Serve in a bowl, drizzled with additional olive oil, if desired, and accompanied by pita bread or crudités.
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