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 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 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. 

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