Eggplant-Tahini Puree - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Eggplant-Tahini Puree

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    NEWSLETTERS

    This recipe makes three pint containers.

    (Published Wednesday, Aug. 9, 2017)

    This recipe makes three pint containers. 

    Ingredients: 

    2 large eggplants, about 1½-2 pounds each

    3 to 4 cloves of garlic

    1/4 cup of lemon juice

    ¼ cup tahini (sesame paste)

    2 teaspoons of salt

    Hot sauce to taste

    Instructions: 

    Take the two large eggplants and place them on a sheet pan. Roast in a preheated 400-degree oven for 20 to 30 minutes or until the skin is crisp and the flesh is very soft. Let cool. 

    Then, in the bowl of a food processor fitted with the chopping blade, place the garlic and lemon juice. Turn on and process until it turns into a paste. 

    Next add the tahini. Now peel the skin off the eggplant and place the flesh into the processor (you should have about 1 ¼ quarts of eggplant). 

    Puree until smooth. Season with salt and hot sauce.