ROASTED EGGPLANT

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Roasted Eggplant image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 7

1 3/4 pounds eggplant
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 to 2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon cayenne
Salt and freshly ground black pepper

Steps:

  • 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.
  • 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.

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