Eggplant Puree

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From the Vitality Food Feature ‘OPEN SESAME‘.

Can be served as an appetizer, dip or salad.

(Serves about 8)


  • 1 eggplant, about l lb (454 g)
  • 4 Tbsp tahini
  • 4 Tbsp lemon juice
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cumin
  • 1/8 tsp cayenne
  • 1 small tomato, finely chopped

1) Place eggplant in 180 C (350 F) preheated oven, and bake for one hour. Remove and allow to cool, then peel.

2) Place eggplant with remaining ingredients, except tomato, in a food processor, and process into a smooth paste, adding a little water if necessary. Spread on a platter, then decorate with tomato. Sprinkle with a little olive oil, then serve.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at:

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