| Yield 1X: | 120.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic, sesame | ||
| Portions: | 30.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 8.19.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Eggplant, stem off, halved | 12 | |
| Prepared tahini | 1 | 4.00 |
| Garlic, paste | 2.00 | |
| EVOO | 6.00 | |
| Lemon juice, freshly squeezed | 6.00 |
Carefully measure and prepare all ingredients. Lightly oil the eggplant, and season well with salt and pepper. Grill the cut side until blackened, then turn over and cook until soft all the way through.
Cool, then scoop flesh from the skin. Blackened surface is ok. Transfer to a suitable mixing bowl, and add remaining ingrredients.
Mix with a whisk until creamy and smooth. Season to taste with salt and pepper. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning and add additional lemon juice on subsequent days.