CREAMED EGGPLANT

Creamed Eggplant image

Provided by Aleksandra Crapanzano

Time 2h10m

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

2 1 1/2-pound eggplants, peeled and diced
1 cup extra-virgin olive oil
Juice of 1 large lemon
Salt and freshly ground black pepper
1 1/2 teaspoons ground cumin
2 garlic cloves, peeled and crushed
1 tablespoon sesame paste (tahini)

Steps:

Preheat oven to 300 degrees. Put the eggplants in a roasting pan with 1/2 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.
Scrape the contents of the roasting pan into a blender. Add the cumin, garlic and sesame paste, and blend, adding the remaining 1/2 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.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 5 grams