1 lrg eggplant 1 1/2 tahini sauce lrg clove garlic 1/3 cup minced shallots 1/4 c. lemon juice 2 Tbl xtra virgin olive oil 1/2 tsp salt 1/4 tsp black pepper
Cut eggplant in half and roast on slightly oiled pan in 375 degree oven about 30 mins until soft. While cooling, in a large bowl mix all other ingredients. Scrape eggplant from skins and mince. Add to other ingredients Serve with pita bread wedges or veggies or pita chips. Makes about 2 1/2 cups. I called a serving 1/2 cup.
Number of Servings: 5
Recipe submitted by SparkPeople user RECAPTURINGME.