Thursday, September 4, 2014
Recipe of the Day
This recipe provides 12 servings. (approx. 1/4 cup each)
Recipe Insight: Tahini is a thick paste of ground sesame seeds. It can be found in large supermarkets in the Middle Eastern. Sumac adds a distinctive element to many Middle Eastern dishes; it can be found in Middle Eastern Markets. *If you can't find ground sumac for the garnish, chopped pistachios work very well. Serve with pita wedges or use as a spread for sandwiches.
This recipe can be made ahead of time, cover and refrigerate for up to 3 days.
1) 4 cloves garlic, unpeeled
2) 2 medium eggplants (approx. 1 pound each)
3) 1/4 cup lemon juice
4) 1 1/2 teaspoons sea salt
5) 2 tablespoons tahini
6) Extra-virgin olive oil for garnish
7) Ground sumac for garnish
1) Preheat grill to high
2) Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, approx. 12 mins. Grill the garlic, turning once, until charred and tender, approx. 6 mins.
3) Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini, and sea salt; process until smooth. Drizzle with oil and sprinkle with sumac if desired.
35 calories per serving