More Great Recipes: Mediterranean | Vegetable

Melitzanosalata


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 large eggplant (you need 1 lb of roasted flesh)
1 can garbanzo beans, drained
4 cloves garlic
1/4 cup lemon juice
2 1/2 TB Tahini (Sesame Paste)
2 tsp dried dill weed
Pinch of Salt
1/4 cup olive oil
1 Scallion, finely minced (White and light green parts)
2 TB Italian Parsley; Chopped


Preheat oven to 400 degrees


Slice eggplant in half, lengthwise.


Lay slices side down on a lightly oiled rimmed baking sheet.


Roast in oven for about 40-50 minutes depending on the size of the eggplant, the flesh should be soft… just like roasting a squash.


Remove from oven and allow to cool for 30 minutes.


Scoop out the flesh and place it in a food processor.


Add the Garlic, garbanzos, lemon juice, tahini dill weed and salt.


Process until smooth, but thick.


Remove mixture from food processor to a work bowl, and incorporate the olive oil slowly, by hand.


Fold in the minced scallions.


Smear onto a small plate and sprinkle with chopped parsley.


Serve with warmed flat bread and/or vegetables or just eat it with a spoon like I do…


Pairs Well With


Notes

This is a Greek version of Baba Ghanoush (Which I believe is Lebanese or Syrian)... Otherwise known as Eggplant Hummus.

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