Roasted Eggplant in Parsley Pesto, Pine Nuts and Tehina
Ingredients
- 2 medium eggplants
- 4 1/2 tbs. olive oil (3 tablespoons for the pesto and 1½ tablespoons for brushing)
- 1 tsp. salt
- parsley (about 2 cups of packed leaves)
- 1/2 cup roasted pine nuts
- 1 tsp. black pepper
- 4 cloves garlic
For Plating:
- Tehina sauce
- chopped parsley
- toasted pine nuts
- Sumac
Instructions
- Half the eggplants and create checkerboard slits in the flesh.
- Brush with olive oil and sprinkle with salt.
- Combine parsley, roasted pine nuts, salt, black pepper and olive oil in a food processor to make pesto.
- Spread the parsley pesto onto the eggplants, pushing the paste down inside the eggplant.
- Bake for 35-40 minutes in a 400° preheated oven.
- Broil for two minutes.
- Serve topped with Tehina sauce, toasted pine nuts, fresh chopped parsley and dust with a little sumac.
Notes
A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for Afooda.com.
You May Also Like
Matzah Pizza, Miriam and a ‘HUG-gadah’ Star in New Children’s Books for Passover
Many of this year's new children's books for Passover portray the holiday theme of opening one's seder table to guests.
Canadian Jews Cope with a Manischewitz-Free Passover
The ban on American booze, which came in response to the the Trump administration's tariffs against Canada, has “created a meaningful opening” for other kosher holiday wines.
Spinach and Cheese Lasagna for Pesach? Why Not?!
A year-round favorite is reimagined for the Festival of Freedom.
The Chewy Toasty Coconut Macaroon Cake You Didn’t Know You Needed
Everything you love about coconut macaroons baked into a soft, sliceable cake.