Eggplant-Tahini Puree - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Eggplant-Tahini Puree



    Clinical Trials at Hartford HealthCare
    Metro Bis

    This recipe makes three pint containers. 


    • 2 large eggplants, about 1½-2 pounds each
    • 3 to 4 cloves of garlic
    • 1/4 cup of lemon juice
    • ¼ cup of tahini (sesame paste)
    • 2 teaspoons of salt
    • Hot sauce to taste


    • Take the two large eggplants and place them on a sheet pan. Roast in a pre-heated 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 it 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. 

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