| preheat | Prepare a medium-hot fire in a grill**. Also, preheat oven to 375. | |
| 1 large eggplant | Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Mash the eggplant to a paste (using a fork in a bowl, or a food processor). | |
| 1/4 c tahini 2 garlic cloves 1/4 c lemon juice salt | Add the tahini, 2 minced garlic cloves, the lemon juice and mix well. Season with salt, then taste and add more tahini or lemon juice, as needed. | |
| 1/4 cup plain yogurt | Transfer mixture to serving bowl. Add yogurt and mix well. | |
| extra virgin olive oil flat-leaf parsley | Use the back the back of a spoon to form a shallow well. Drizzle one tablespoon extra virgin olive oil over the top and sprinkle with 1 Tbs chopped fresh flat-leaf parsley. Serve at room temperature. |
** You may bake in an oven as an alternative to using the grill. Preheat the oven to 500 degrees. Place the eggplant on a cookie sheet and bake for 15 to 20 minutes until the flesh is very soft.
Adapted from this Williams-Sonoma web site recipe
Monem Mahmoud Abdel
0 comments:
Post a Comment