Eggplant-Tahini Puree

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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