Roasted Eggplant Spread
(Published: )
| Prep Time |
Cooking Time |
Servings |
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8 people |
Ingredients:
- 1 medium eggplant
- 1/3 c cilantro
- 3 tbsp tahini
- 2 tbsp rice vinegar
- 1 clove garlic, chopped
- 1 tsp curry powder
- 1 tbsp olive oil
- Pinch of sea salt to taste
- Fresh ground black pepper
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Directions:
1)Preheat oven to 400 degrees F. Place whole eggplant on a baking dish and bake for 40 to 50 minutes until it is soft and collapsed a little. Remove and let cool enough to handle.
2)Cut open, remove large clumps of seeds, and scoop out the flesh. Transfer the flesh to a food processor and blend with all of the other ingredients.
3)Serve warm or transfer to a small baking dish and bake 15-29 minutes, until golden brown on top.
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