| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Appetizer | 8 | Servings | |
INGREDIENTS
| 1/2 | Aubergine, eggplant | |
| 1 | Clove garlic, crushed | |
| 1 1/2 | T | Tahini |
| 1/4 | Lemon, juice of | |
| 1 | T | Olive oil |
| Seasoning | ||
| Toasted sesame seeds | ||
| Cayenne pepper | ||
| Flatleaf parsley |
INSTRUCTIONS
Date: Fri, 3 May 1996 00:26:54 -0400 From: BobbieB1@aol.com 1. Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #123 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 2.3mg
Potassium: 23.9mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g