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© Meredith Corporation. All rights reserved. Used with permission.
Heat oven to 450°F. Trim eggplants and slice in half lengthwise. Sprinkle cut sides with 1/4 teaspoon salt and 1 tablespoon oil. Place cut-sides down on a foil-lined baking sheet. Roast for 30 minutes, or until eggplant flesh is soft and skin has begun to collapse. Cool slightly. Scoop out flesh and break into bite-size pieces with a fork; discard skins.
Stir in tahini, lemon juice, lemon zest, cayenne, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt. Garnish with fresh chopped parsley and, if desired, drizzle with olive oil. Serve with pitas, grilled, if desired, and cut into wedges.