* Exported from MasterCook *
Tahini-Glazed Eggplant
Recipe By :Recipe by Marcia Kiesel
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large slender eggplants -- (about 2 1/2 pounds total), peeled and sliced lengthwise 1 1/4 inches thick
1/4 cup extra-virgin olive oil -- plus 1 tablespoon
Salt and freshly ground pepper
1/2 cup tahini -- at room temperature
1 tablespoon honey
2 teaspoons fresh lemon juice
1 large garlic clove -- minced
Lemon wedges -- for serving
1.Preheat the oven to 500°. Brush the eggplant slices with 1/4 cup of the
olive oil and arrange them on a large rimmed baking sheet. Season the
eggplant with salt and pepper and roast on the bottom shelf of the oven
for about 15 minutes, until tender and browned on the bottom.
2.Meanwhile, in a small bowl, whisk the tahini with the honey, lemon
juice, garlic and the remaining 1 tablespoon of olive oil. Season with
salt and pepper.
3.Preheat the broiler. Flip the eggplant slices so the browned side is up
and spread them with an even layer of the tahini mixture. Broil the
eggplant, rotating the pan as necessary, until the tahini sauce is
browned. Serve at once with lemon wedges.
Serves 4
Cuisine:
"Mediterranean"
Source:
"Food & Wine, Feb 2001, Cooking Fast: February 2001"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 331 Calories; 30g Fat (76.2%
calories from fat); 6g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
