Sesame Roasted Eggplant Puree

[migration] empty title 556 Image by: [migration] empty title 556 Author: Canadian Living

Baking or grilling eggplant gives it a wonderfully smoky flavour and velvety texture. Serve on a platter with flatbreads and crusty bread.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1 eggplant 1 lb/500 g
  • 1 sweet red pepper
  • 4 cloves garlic peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons tahini
  • 1 tablespoon sherry vinegar
  • 3/4 teaspoons each salt and pepper
  • 1/2 teaspoon toasted sesame seeds

Method

Place eggplant and red pepper on foil-lined rimmed baking sheet; pierce eggplant all over with fork. Place garlic on separate square of foil; drizzle with 1 tsp (5 mL) of the oil. Wrap foil up around garlic and add to baking sheet.

Bake in 400°F (200°C) oven until eggplant and pepper skins are blackened and eggplant and garlic are soft, about 45 minutes. Let cool.

Cut eggplant in half; scrape flesh into food processor. Discard skin. Peel and seed pepper; add to food processor along with roasted garlic, 1 tbsp (15 mL) of the remaining oil, the coriander, tahini, vinegar, salt and pepper. Puree until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)

Spoon into shallow serving dish. Drizzle with remaining oil; sprinkle with sesame seeds.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 54 mg
  • Protein trace
  • Calories 19.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sesame Roasted Eggplant Puree

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