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  • 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 lbs 794g / 28oz Eggplant

  2. 3 tablespoons 45ml Tahini

  3. 1 tablespoon 15ml Fresh lemon juice

  4. 1 tablespoon 15ml Olive oil - (to 2 tbspns)

  5. 1 tablespoon 15ml Minced garlic

  6. 1 teaspoon 5ml Cayenne

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 4 to 6 servings.

  4. Variation: Make humus by substituting canned garbanzo beans for the eggplant.

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