Prep Time: 10 mins
Total Time: 45 minutes
Makes: 4 servings
2 Tbs olive oil, divided
1 large eggplant
4 cloves garlic
2 Tbs tahini
1 lemon, juiced
1 Tbs parsley, fresh
salt, to taste
pepper, to taste
Preheat oven to high broil.
Slice eggplant into 1/4 rounds.
Wrap garlic cloves in aluminum foil to create small pouch.
Place eggplant on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
Place the wrapped garlic on the baking sheet with the eggplant.
Broil for 5 minutes, turn eggplant and broil for an additional 5 minutes. Turn broiler off, but do not remove eggplant from the oven.
Adjust oven to 350°F and roast for an additional 25 minutes.
Remove pan from oven and set garlic pouch aside. Cover eggplant with foil - let sit for about 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy. Remove skins from garlic cloves.
Add the roasted garlic, tahini, lemon juice, remaining 1 tablespoon olive oil, and parsley. Process until smooth and creamy. Season with salt and pepper.
Garnish with additional parsley. Serve with raw or lightly steamed veggies.
Notes: Julie Harrington, RD is a Registered Dietitian and graduate of Johnson and Wales University. She holds an Associate's Degree in Culinary Arts and a Bachelor's degree in Culinary Nutrition. Julie draws on her culinary background to develop healthy, nutritious recipes which she publishes on her website, chefjulieRD.
Recipe Source: Living Plate RX