• 1serving

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1359 g each, halved lengthwise 1/4 cup olive oil

  2. 1/4 cup tahini

  3. 3 tbsp. fresh lemon juice

  4. 1 clove garlic, chopped

  5. 1/2 tsp. salt

  6. 1/2 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Place eggplant halves, cut side down, on oiled sheet pan and roast until very soft, about 45 minutes. Cool slightly. Scoop out pulp into a strainer set over a bowl. Let drain 30 minutes. Process pulp with oil, tahini, lemon juice and garlic until almost smooth. Stir in salt and pepper. Serve at room temperature with pita wedges.


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