Baba Ghanoush Stuffed Eggplant with Tahini Drizzle and Toasted Pine Nuts

Ingredients

• 2 each Large Eggplants
• 2 cups Eggplant (roasted, mashed)
• 1/2 cup Tahini
• 2 tbsp Lemon Juice
• 2 cloves Garlic (minced)
• 2 tbsp Olive Oil
• 1/4 cup Toasted Pine Nuts
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut eggplants in half lengthwise. Score the flesh and brush with olive oil. Roast for 30-40 minutes, or until soft.
3. 3Scoop out the flesh of the roasted eggplant and mash it.
4. 4In a bowl, combine mashed eggplant, tahini, lemon juice, minced garlic, salt, and pepper. Mix well to make the baba ghanoush.
5. 5Fill the roasted eggplant halves with baba ghanoush.
6. 6Drizzle with tahini and sprinkle with toasted pine nuts and chopped parsley.

Related Guides