Inspired by Food Network.com
2 small eggplants
1 Tbs lemon juice
1 Tbs fresh parsley, chopped
1 Tsp Tahini
Sea Salt and Fresh Ground Pepper
Sliced Cucumber for eating
Preheat oven to 400 degrees F. Line Large Baking pan with foil and coat with olive oil.
There are many methods of roasting an eggplant, feel free to use your own method if you prefer. You can also grill your eggplant for an equally tasty result. I roasted because that was what made sense for my evening. You can slice the eggplant either vertically or horizontally to roast. Take slices and lay in oiled pan. Brush the tops of eggplant slices with more oil and sprinkle with some Sea Salt and Fresh Black Pepper. Place in oven and roast for 15-20 minutes until facing down sides begin to brown. Flip Slices and Roast for another 10-15 minutes until other sides begin to brown. Take out of oven and allow to cool. They should look like this:
While the Eggplant cools, place all other ingredients in a bowl. Once Eggplant has cooled remove skin. Skin should slide off easily if eggplant is cooked enough, but if not trim skin as needed. Place de-skinned Eggplant on a cutting board and chop until it becomes a paste of sorts. Add the paste to the rest of the ingredients in the bowl and blend. And that’s it! How easy?