Monday, March 23, 2015

Roasted Eggplant Spread

I love eggplant and always look for new ways to make it at home. This is almost a baba ganoush but without tahini. The recipe is below.


2 large eggplants (9-10 inches long and 4 in diameter), cut into 1 ½ inch thick circles
2 garlic cloves, minced through the garlic press
juice of ½ of a lemon
½ teaspoon of cumin
2 tablespoons of chopped fresh parsley
Olive Oil
Salt and Pepper


Preheat oven to 400 F. Generously brush eggplant circles with olive oil on both sides, layer on a baking sheet and roast in the oven for 35-40 minutes turning once. Let eggplant cool off. Remove the skin and transfer into a food processor. Add garlic, cumin, lemon juice, parsley and 2 tablespoons of olive oil. Puree. Salt and pepper to taste. Store in a refrigerator. Serve cold with grilled bread or corn chips.

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