Roasted Eggplant
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
790 g
Eggplant3 tbsps
Tahini1 tbsp
Lemon Juice (fresh)2 tbsps
Olive Oil1 tbsp
Garlic (minced)1 tsp
Cayenne1
SaltDirections:
1
Preheat broiler
2
Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes
3
Set aside to cool
4
When cool enough to handle, peel eggplant and roughly chop, reserving liquid
5
Transfer to a large bowl
6
Mix in remaining ingredients and season to taste with salt and pepper
7
Serve chilled or at room temperature, with pita triangles
8
Variation: Make humus by substituting canned garbanzo beans for the eggplant