Recipe information
Total Time
1 minutes
Yield
4 Servings
Ingredients
3
medium eggplants (about 2 pounds)
2
tablespoons extra-virgin olive oil
1
/8 teaspoon finely grated garlic
1
tablespoon tahini (sesame seed paste)
1
tablespoon fresh lemon juice
1
/4 teaspoon smoked paprika
1
/8 teaspoon ground cumin
2
tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
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Preparation
Step 1
Arrange a rack in middle of oven and preheat to 450°. Place eggplants on a rack set in a rimmed baking sheet. Roast, turning eggplants every 15 minutes, until flesh is completely tender, about 1 hour. Let cool.
Step 2
Set a colander over a bowl. Scoop out flesh and place in colander; discard skins. Let flesh drain, stirring occasionally, for 30 minutes.
Step 3
Transfer eggplants to a medium bowl and mash with a fork. Stir in oil, garlic, tahini, lemon juice, paprika, cumin, and parsley. Season to taste with salt and pepper.
Nutrition Per Serving
One serving contains: Calories (kcal) 140 Calories from Fat 80 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Sodium (mg) 125 Carbohydrates (g) 14 Dietary Fiber (g) 8 Sugars (g) 5 Protein (g) 3