Creamed Eggplant

Ingredients

• 2 1 1/2-pound eggplants, peeled and diced
• 1 cup extra-virgin olive oil
• Juice of 1 large lemon
• Salt and freshly ground black pepper
• 1 ½ teaspoons ground cumin
• 2 garlic cloves, peeled and crushed
• 1 tablespoon sesame paste (tahini)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    390 calories; 37 grams fat; 5 grams saturated fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 2 grams protein; 153 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 6 to 8

Preparation

1. Preheat oven to 300 degrees. Put the eggplants in a roasting pan with 1/2 cup of the olive oil and the lemon juice. Season all over with salt and pepper. Cover tightly with foil and bake in the oven until completely collapsed, 1 to 2 hours.
2. Scrape the contents of the roasting pan into a blender. Add the cumin, garlic and sesame paste, and blend, adding the remaining 1/2 cup olive oil in a thin stream. Season to taste with salt and pepper. Serve at room temperature with roast leg of lamb or as a dip with crunchy bread and pickled chilies.

2 hours 10 minutes