Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Eggplant - halved Olive oil - for brushing, plus

  2. 2 oz 56g Olive oil

  3. 2 Shallots minced

  4. 4 Garlic cloves - minced

  5. 1 lb 454g / 16oz Tomatoes - peeled, chopped

  6. 2 tablespoons 30ml Lemon juice Salt - to taste Freshly-ground black pepper - to taste Pita wedges - as an accompaniment

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft. Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic. After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth. Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges This recipe yields 8 servings.


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