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  • 2 large eggplants
  • Olive oil, to taste
  • Salt
  • 1 large garlic clove, crushed
  • Lemon juice, to taste


  • Cut eggplants in half lengthwise. Pierce skin with a fork in several places
  • Place face down on a pan under the broiler for about 30 minutes or until completely soft inside (use a dull knife to check)
  • Remove from oven and let cool a little
  • With a spoon scoop out the flesh of the eggplant, place in bowl, sprinkle with salt.
  • The salt will bring out water from the flesh, drain this water and sprinkle with more salt, repeat 3 times
  • Place flesh in food processor with other ingredients, process until smooth.

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