Post by goodcookin on Feb 26, 2009 23:19:25 GMT -5
Greek Roasted Eggplant Salad/Dip/Spread
2 medium eggplants, cut in half lengthwise
2 cloves garlic, minced
3 tablespoons mix of chopped fresh herbs, parsley, mint, basil or lemon balm
1/4 cup tahini
1/2 teaspoon ground cumin
freshly ground pepper
salt
1 to 2 lemons, juice
Grill the eggplant for 7 to 10 minutes on each side, until the skin chars and the flesh is tender. Let cool slightly. In a mixing bowl combine the remaining ingredients. Set aside until the eggplants are roasted. When the eggplants have cooled, peel off the black skin. Coarsely chop the flesh and add to the tahini and herb mixture. Place the mixture in a blender or food processor fitted with a steel blade and process until smooth. You can serve the roasted eggplant salad warm or chilled as a vegetable dip, sandwich spread or with pita bread.
2 medium eggplants, cut in half lengthwise
2 cloves garlic, minced
3 tablespoons mix of chopped fresh herbs, parsley, mint, basil or lemon balm
1/4 cup tahini
1/2 teaspoon ground cumin
freshly ground pepper
salt
1 to 2 lemons, juice
Grill the eggplant for 7 to 10 minutes on each side, until the skin chars and the flesh is tender. Let cool slightly. In a mixing bowl combine the remaining ingredients. Set aside until the eggplants are roasted. When the eggplants have cooled, peel off the black skin. Coarsely chop the flesh and add to the tahini and herb mixture. Place the mixture in a blender or food processor fitted with a steel blade and process until smooth. You can serve the roasted eggplant salad warm or chilled as a vegetable dip, sandwich spread or with pita bread.