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.
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I am always striving to cook at home more. I desire to eat local to help save our planet but I am not perfect. I'm terrible at cooking meat, because I am a germaphobe for one reason among many.
So here are some of my favorite recipes. You can also find some great non-Austin blogs or resources that I use on this page. Archives
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