This recipe is from Vegetarian Cooking for Everyone by Deborah Madison.
1 large or 2 medium eggplants, about 1 1/4 pounds
3 garlic cloves (which is a lot in my opinion)
1/4 cup tahini
juice of 1 large lemon
salt
extra virgin olive oil
chopped parsley
Preheat oven to 425F. Slash the eggplant in several places so it won't explode. Put it in a pan and bake until it's soft to the point of collapsing, 30 -40 minutes. Peel the eggplant, then puree it in a blender or food processor with the garlic and tahini. Season with lemon juice and salt to taste. Mound the puree in a bowl and make a depression in the top with the back of a spoon. Pour olive oil into the hollow and sprinkle with parsley.
See relevant blog post here.
1 large or 2 medium eggplants, about 1 1/4 pounds
3 garlic cloves (which is a lot in my opinion)
1/4 cup tahini
juice of 1 large lemon
salt
extra virgin olive oil
chopped parsley
Preheat oven to 425F. Slash the eggplant in several places so it won't explode. Put it in a pan and bake until it's soft to the point of collapsing, 30 -40 minutes. Peel the eggplant, then puree it in a blender or food processor with the garlic and tahini. Season with lemon juice and salt to taste. Mound the puree in a bowl and make a depression in the top with the back of a spoon. Pour olive oil into the hollow and sprinkle with parsley.
See relevant blog post here.
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