Roasted Eggplant in Parsley Pesto, Pine Nuts and Tehina

Roasted Eggplant in Parsley Pesto, Pine nuts and Tehina (Photo by Huppit Bartov Miller)
Roasted Eggplant

Roasted Eggplant in Parsley Pesto, Pine Nuts and Tehina

Cook Time 35 minutes
Total Time 35 minutes
Course Side
Cuisine African, Moroccan

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.
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