Ingredients:
- 2
medium eggplants,
about 1-1/2 pounds
total
- 1/4
cup fresh-squeezed
lemon juice
- 1/4
cup
tahini
- Salt
and freshly ground
black pepper to
taste
- 3
Tablespoons olive
oil
- 1/4
cup chopped fresh
parsley
- 3
olives for garnish
-
Warmed
chunks of pita bread
for serving
Preheat
oven to 450° F.
Prick
eggplants with a fork.
Arrange on non-stick
cooking sheet and
bake until tender
and collapsed, 30
to 40 minutes. Allow
to cool for 10 minutes.
Cut each eggplant
in half lengthwise
and scoop out the
flesh. Place flesh
in a food processor
with a metal blade
and process until
smooth. If you prefer
to mash by hand, use
a fork or potato masher.
Add
lemon juice,
tahini,
garlic and salt
and pepper to taste
and process (or mash)
until well blended.
Slowly add 3 tablespoons
olive oil until mixture
is creamy.
Chill
for at least two hours.
Serve
in a shallow bowl.
Drizzle olive oil
over top, sprinkle
with parsley and garnish
with olives. |
