by Nancy Nicole
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Nancy Nicole's Notes:
Expand2 medium eggplants, cut in half lengthwise Ask a question about this ingredient
6 cloves garlic, unpeeled Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
1 cup Italian parsley, washed and chopped Ask a question about this ingredient
1 tablespoon freshly ground cumin seed Ask a question about this ingredient
2 cups chicken broth Ask a question about this ingredient
1 teaspoon toasted sesame oil Ask a question about this ingredient
2 tablespoons toasted sesame seeds (I used black seeds) Ask a question about this ingredient
Salt and fresh ground pepper to taste Ask a question about this ingredient
dollop of plain greek yougurt for serving, if desired Ask a question about this ingredient
In a pyrex dish at 350 F, roast the eggplant, face down with the onion and garlic cloves for about 45 minutes, or until all is softened. Let cool.
Ask a question about this stepIn a food processor, combine the parsley, onion, eggplant innards (not the skin), and roasted garlic squeezed from skins. Puree until smooth.
Ask a question about this stepIn a small stock pot, combine the contents of the food processor to the chicken broth. Whisk together and heat through gently with the cumin, salt and pepper. At the last minute, stir in the sesame oil and garnish with the seeds and optional yogurt.
Ask a question about this step
