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| Chef | |
| Submitted | October 25th 2009 |
| Cuisine | Turkish |
| Category | Appetizer |
| Level | Beginner |
| Servings | 2 |
| Rating |
Ingredients
1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise
2 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
1 lemon
1/4 cup, a generous handful, flat-leaf parsley
3 tbsp. tahini paste
1/4 cup pine nuts, lightly toasted
Directions
Preheat oven to 450. Brush cut eggplant with olive oil on flesh side, drizzle over skin side. Season with salt and pepper. Place flesh side down on nonstick baking sheet and roast 15 to 20 minutes. Cool for 5 minutes.
Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic, the juice of 1 lemon, parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts.
Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic, the juice of 1 lemon, parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts.
Citation: FoodNetwork.com; Rachael Ray