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Recipe Summary

prep:
10 mins
roast:
30 mins at 450°
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; total fat 11g; saturated fat 1g; cholesterol 0mg; sodium 297mg; carbohydrates 9g; fiber 4g; protein 3g.
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Reviews

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