Source: Family Circle

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Recipe Summary

prep:
10 mins
roast:
30 mins
total:
40 mins
Servings:
2
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450°. Trim eggplants and
    slice in half lengthwise. Sprinkle cut sides
    with 1/4 tsp of the salt and 1 tbsp of the
    oil. Place cut sides down on a foil-lined
    baking sheet. Roast at 450° for 30
    minutes, or until eggplant flesh is soft
    and skin has begun to collapse. Cool
    slightly. Scoop out flesh and break into
    bite-size pieces with a fork; discard skins.

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  • Stir in tahini, lemon juice, lemon zest,
    cayenne, remaining oil and remaining
    3/4 tsp salt. Garnish with fresh chopped
    parsley and, if desired, drizzle with olive
    oil. Serve with pitas, grilled, if desired,
    and cut into wedges.

Nutrition Facts

131 calories; fat 11g; saturated fat 1g; carbohydrates 9g; insoluble fiber 4g; protein 3g; sodium 297mg.
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