So if Tessemae took a Mediterranean cruise, we're pretty sure she would have come back with this babaganoush recipe.
What you need
1 large purple eggplant, or 2-3 small eggplants
2 tablespoons tahini
1 tablespoon Tessemae’s Slow Roasted Garlic
2 tablespoons chopped parsley leaves
1/4 cup Tessemae’s Lemon Garlic Dressing
Coarse salt and fresh ground pepper
What to do
Place the eggplant on a medium heat grill or directly on a gas burner. Cook, rotating every 3 to 5 minutes, until totally charred and very tender, with juices bubbling from the cracks in the skin. (You can’t overcook this eggplant!)
Let the charred eggplant cool until you can handle it. Peel away the skin and scrape the flesh into a food processor. (You should have about 2 cups of eggplant. If you have more, add a little more of the other ingredients and if you have less, add a little less.)
Add the tahini, Original Garlic Spread, and parsley. Process (or mash) until well combined. Season with salt and pepper and pulse until almost smooth. With processor running, add the Lemon Garlic Dressing. Serve topped with more parsley and Lemon Garlic Dressing, with fresh veggies for dipping.
Makes 2 cups