Although the eggplant is a popular emoji, it is not everyone's favorite vegetable. Many dislike the texture of eggplant served raw. It's wonderful when combined with baba ganoush, a Middle Eastern dip.
Ingredient
– 2 large eggplant– 3 tablespoons olive oil, divided– Salt and pepper to taste– 3 tablespoons tahini– 1 large clove garlic– Juice of 1 lemon
Direction
The oven should be preheated at 400 degrees Fahrenheit. Using a longitudinal cutting motion, cut the eggplants in half.
1
Place eggplant halves skin-side down on a sheet pan, spray with 2 tablespoons olive oil, sprinkle with and massage with your hands.
2
The eggplant should be baked for forty minutes, or until it is soft and browned.
3
Drain eggplants skin-side up in a strainer or colander, pressing with a spoon to remove extra moisture.
4
Drain eggplants for 20 minutes. Scoop eggplant flesh from skin.
5
In a food processor, puree eggplant, tahini, garlic, lemon juice, and remaining olive oil until smooth.
6
Salt and pepper, and optionally add parsley and paprika.