Roasted Eggplant
By: Anonymous
Published: Saturday, February 13, 2010 - 10:20am

Ingredients




pound Eggplant
3 tablespoons Tahini
1 tablespoon Fresh lemon juice
1 tablespoon Olive oil - (to 2 tbspns)
1 tablespoon Minced garlic
1 teaspoon Cayenne
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool. 2 When cool enough to handle, peel eggplant and roughly chop, reserving liquid. Transfer to a large bowl. Mix in remaining ingredients and season to taste with salt and pepper. Serve chilled or at room temperature, with pita triangles. 3 This recipe yields 4 to 6 servings. 4 Variation: Make humus by substituting canned garbanzo beans for the eggplant.