“From the Los Angeles Times. Not tried; posted for safekeeping. This one looks really good!”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees F.
  2. Using a knife, pierce eggplant in several places and place on a baking sheet.
  3. Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
  4. Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces.
  5. Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth.
  6. Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
  7. Serve with wedges of pita bread or crackers.

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