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Roasting the eggplant in its skin steams the flesh, turning it soft and silky -- great for a dip to serve with pita wedges.

Source: Everyday Food, June 2009



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How would you rate this recipe?
  • sydneygmail
    6 JUN, 2016
    Made me glad I had that old tub of tahini in the fridge, but definitely go light on it -- less than half of the amount called for will probably do. up the lemon juice & salt.
  • ashenfrance
    5 FEB, 2011
    I liked this very much. After reading reviewer's comments, I only added two tablespoons of Tahini paste instead of three. With this adjustment I found this to be very tasty!
  • olutwick
    22 NOV, 2010
    This was a big hit when I made it for a holiday potluck. I agree with Isarram; add the tahini to taste because it can overwhelm the eggplant.
  • hdbfly
    14 JUL, 2010
    I made this and love it. And as the days go by (I live alone) and it "ages" in the fridge, it is getting better, I swear. I followed the recipe exactly and loved it just as it is . . . although, next time, and there will be a next time, I'll add a couple more cloves of garlic. I made this, btw, after seeing the recipe in Everyday Food. Totally yummy.
  • MS10809075
    9 OCT, 2009
    Made this recipie for dinner - easy to make, but not a hit. I think it calls for too much tahini paste. I would recommend adding the paste gradually, to taste.

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