Ingredients
- 1 large eggplant
- 3 medium lemons
- juice of
- 14 cup bottled tahini
- 2 garlic cloves
- minced
- 2 tablespoons parsley
- finely chopped
- divided
- salt
- 12 teaspoon white pepper
- paprika
Instructions
- Preheat oven to 450 degrees F.
- Using a knife, pierce eggplant in several places and place on a baking sheet.
- Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
- Place in a plastic food bag for 10 minutes.
- Remove from bag.
- Peel off skin.
- Cut eggplant into pieces.
- Place in a bowl of food processor fitted with a steel blade.
- Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste.
- Puree until smooth.
- Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
- Serve with wedges of pita bread or crackers.
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