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.