Total time: 1 hour, 15 minutes | Serves 16
Note: From Tiara Cafe. Store-bought or homemade harissa can be used.
See the "Lamb tartare" recipe which includes directions for making harissa.
- 5 (about 2 pounds) Japanese eggplants
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons toasted sesame oil
- 1 tablespoon harissa
Step 1Heat the oven to 350 degrees. Split the eggplants in half lengthwise and place them on a parchment-lined baking sheet.
Step 2Bake about 45 minutes to 1 hour until very soft. Cool, then scrape the flesh and discard the skin. With a knife (a food processor breaks it down too much), finely chop the eggplant to a fine texture.
Step 3Stir in the salt, pepper and sesame oil. Cover and refrigerate until serving. Spoon into ramekins and top with harissa.
Each serving of 2 tablespoons:
16 calories; 1 gram protein; 3 grams carbohydrates; 2 grams fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 161 mg. sodium.
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