Sesame Roasted Eggplant Puree
Photo: Sesame Roasted Eggplant Puree Photography by Hasnain Dattu
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 1919 cal |
| pro | 00 pro |
| total fat | 1 g1g total fat |
| sat. fat | 00 sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 54 mg54mg sodium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 11 vit A |
| vit C | 1010 vit C |
| folate | 11 folate |
Baking or grilling eggplant gives it a wonderfully smoky flavour and velvety texture. Serve on a platter with flatbreads and crusty bread.
Ingredients
- 1 large eggplant , 1 lb/500 g1 large eggplant, 1 lb/500 g
- 1 sweet red pepper 1 sweet red pepper
- 4 cloves garlic , peeled4 cloves garlic, peeled
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh coriander 2 tbsp chopped fresh coriander
- 2 tbsp tahini 2 tbsp tahini
- 1 tbsp sherry vinegar 1 tbsp sherry vinegar
- 3/4 tsp each salt and pepper 3/4 tsp each salt and pepper
- 1/2 tsp toasted sesame seeds 1/2 tsp toasted sesame seeds
Preparation
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.
Source : Canadian Living Magazine: October 2005
- Keywords : Appetizers; Vegetarian; Bake; Food Processor; Eggplant; Sesame seeds; Red pepper; Middle Eastern;
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