1. Prick the eggplant in several places with a fork, place it on a baking sheet, and broil it in a preheated broiler for about 20 minutes, turning the vegetable several times so that the skin chars on all sides. Let the eggplant cool.
2. When the eggplant is cool enough to handle, cut it in half, scrape out the flesh into a bowl, discard the skin, and mash the eggplant with the tahini, lemon juice, garlic, onion, salt, and pepper. Cover the mixture, and refrigerate it.
3. Before serving, sprinkle the spread with oil, if desired, and minced parsley, and serve it with pita, fresh or toasted, or as a dip for fresh vegetables.
Wine Pairing(s)
Poggio Il Castellare Rosso di Montalcino
Rocky Gully Shiraz-Viognier
Canaletto Primitivo
Moccagatta Barbera d'Alba
Mazzei Poggio alla Badiola
Gabbiano Chianti Classico Riserva
Soldera Brunello di Montalcino
Campo Bargello Monteregio di Massa Marittima
Le Casalte Rosso di Montepulciano
Carpineto Riserva Vino Nobile di Montepulciano
Calories From Fat 20 Protein 1 Total Fat 2 Carbohydrates 5
Calories 41 Dietary Fiber 2 Calcium 19 Sodium 3 Vitamin A 53
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