This delicious roasted eggplant spread makes a great appetizer.
One Large Eggplant Cut In Half Lengthwise
Three Tablespoons Of Olive Oil, Divided
Two Minced Garlic Cloves
The Juice Of A Lemon
A Tablespoon Of Tahini Ground Sesame Seeds
1/2 Teaspoon Of Frank’s Louisiana Hot Sauce
1/2 Teaspoon Of Ground Cumin
A Tablespoon Of Finely Chopped Fresh Italian Parsley
Two Teaspoons Of Sea Salt, Divided
1/4 Teaspoon Of Ground Black Pepper
Preheat the oven to 425 degrees.
Brush the cut side of the eggplant halves with two tablespoons of olive oil. Sprinkle the eggplant with a teaspoon of sea salt and the ground black pepper. Place the eggplant halves on a cookie sheet skin sides down. Put the cookie sheet with the eggplant in the preheated oven. Roast the eggplant for 40 minutes or until the tops are golden brown. Remove the eggplant and let it cool for 15 minutes.
Scoop the cooked flesh out of the eggplant skins and put it into a food processor. Discard the skins. Into the food processor with the cooked eggplant, add a tablespoon of olive oil, the garlic, the lemon juice, the tahini, the cumin, the hot sauce, the parsley, and a teaspoon of sea salt. Pulse the mixture until a smooth paste is achieved. Taste and add more sea salt, black pepper, and/or hot sauce, if desired. Serve at room temperature with your favorite snack cracker.