Creamed Eggplant
- Total Time
- 2 hours 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 21½-pound eggplants, peeled and diced
- 1cup extra-virgin olive oil
- Juice of 1 large lemon
- Salt and freshly ground black pepper
- 1½teaspoons ground cumin
- 2garlic cloves, peeled and crushed
- 1tablespoon sesame paste (tahini)
Nutritional analysis per serving (8 servings)
288 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 2 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. Put the eggplants in a roasting pan with ½ cup of the olive oil and the lemon juice. Season all over with salt and pepper. Cover tightly with foil and bake in the oven until completely collapsed, 1 to 2 hours.
- Step 2
Scrape the contents of the roasting pan into a blender. Add the cumin, garlic and sesame paste, and blend, adding the remaining ½ cup olive oil in a thin stream. Season to taste with salt and pepper. Serve at room temperature with roast leg of lamb or as a dip with crunchy bread and pickled chilies.
Private Notes
Comments
First post! Seriously, this is a hidden gem. If you like eggplant, you’ll love this