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
- 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
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
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 10.0