Ingredients
Scale
- 1 large eggplant, or two Japanese eggplant
- Juice of 1 lemon
- 2 – 3 Tablespoons tahini (sesame seed paste)
- 2 – 3 Tablespoons extra virgin olive oil
- 2 – 5 cloves garlic
- A handful of mixed fresh herbs (I used mint, rosemary, basil, oregano and tarragon)
- 1/2 – 1 teaspoon balsamic vinegar
- 1/2 – 1 teaspoon salt
Instructions
- Fire up the grill. Poke a hole in your eggplant (to prevent explosions) and set it on the hot grill. Cover the grill and let it cook until the eggplant is very soft and the skin is charred, turning a few times so you cook all sides of the eggplant. Set the eggplant aside to let it cool.
- Meanwhile, gather your other ingredients except the vinegar and salt and put them in a food processor or handi chopper.
- When the eggplant is cool enough to touch, scoop the inside out and cut it into smaller chunks. (You can also use the charred skin if you want an extra smoky flavor. Sometimes I do include it, but I opted not to this time.)
- Toss in the eggplant chunks in with the rest of the ingredients and blend until smooth. If you need, add a Tablespoon of water to help it blend smooth. Add balsamic and salt to taste.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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