2 medium eggplants
Light the grill and turn one burner on medium. Adjust heat until temperature reaches 400 degrees.
1/2 cup tahini
4 cloves garlic, minced fine
1/2 bunch italian parsley, rinsed and chopped fine
juice of 1 large lemon
3 scallions, chopped fine
2 teaspoons kosher salt
1 teaspoon fresh-ground black pepper
1 tablespoon extra virgin olive oil
Cut stems off the eggplant and pierce the skin in several places with a fork. Place the eggplant in an oven-safe baking dish and slow roast in grill over indirect heat for 45 minutes, or until the eggplant has wilted and they are totally soft.
Remove from grill and allow to cool. Separate the peel from the insides. In a mixing bowl, mash the insides well and stir in the Tahini, garlic, parsley, lemon juice, scallions, salt, and pepper.
Place in the refrigerator and chill well. Drizzle with a good olive oil before serving.
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