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Smashed eggplant
Ingredients
- 3 eggplants (8 oz each)
- 1 bulb of garlic
- 2 tablespoons tahini
- Juice of 1 lemon
- 1/2 a bunch of Italian parsley (1/2 oz)
- Extra virgin olive oil
Directions
ON THE DAY:
- Preheat the oven to 350ºF. Prick the eggplants, place in a pan with the garlic and roast for one hour 20 minutes, or until soft. Remove and leave to cool.
- Squeeze the soft garlic flesh out of the skins into the pan. Halve the eggplants lengthways, scoop out the middles, discarding the skin, then squash and break up the flesh with a fork. Add the tahini, squeeze in the juice of the lemon, finely chop and add the parsley leaves, drizzle with one tablespoon of extra virgin olive oil, season to perfection, tasting and tweaking, and mix well.
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Together by Jamie Oliver is published in Canada by HarperCollins Publishers Ltd © Jamie Oliver Enterprises Limited (2021 Together). Photography: Paul Stuart.
