Julia Child's Eggplant Puree With Garlic, Sesame And Lemon

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 firm shiny medium sized eggplant (about 1 pound)
• 3 tablespoons olive oil
• 1 -2 garlic clove, pureed
• salt and pepper
• 1/2 a lemon, juice of
• 1 tablespoon fresh minced parsley
• 1/4 cup sesame seed paste

Recipe

• 1 preheat oven to 425 degrees f. pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.
• 2 once the eggplant has cooled some, cut open and scrape out the flesh. saute the flesh with olive oil and garlic to get rid of excess moisture.
• 3 place the sauteed eggplant into a food processor. beat in the sesame seed paste, salt, pepper, and lemon juice. you may add a little more olive oil if the paste is too thick. fold in chopped parsley and transfer to serving dish.