| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| Olive oil | ||
| 1 | md | Eggplant |
| 2 | md | Cloves of garlic; minced |
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Sesame tahini |
| 1/2 | ts | Salt |
| Black pepper; to taste | ||
| Cayenne; to taste |
INSTRUCTIONS
Cost: $ - Preparation Time: 30 minutes Difficulty Level: 2 - Servings: 4-6 1. Preheat the oven to 350F. Lightly oil baking sheet. 2. Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes or until very tender. Cool to the touch. 3. Scoop out the eggplant insides, and discard the skin. Place the insides in a food processor, and add the garlic, lemon juice, tahini and salt. Puree until smooth. 4. Transfer to a serving dish, cover tightly, and chill. Drizzle the top with a little olive oil just before serving. Serve with an assortment of crackers. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <newsletter@gourmetconnection.com> on Dec 28, 1997
A Message from our Provider:
“Times change, God doesn’t.”