| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
md |
Eggplants |
| 1/4 |
c |
Sesame tahini**; (up to 1/2) |
| 1 |
|
Garlic clove; (or more to taste) |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
|
|
Salt to taste |
|
|
Cayene pepper; (optional) |
INSTRUCTIONS
Pierce the eggplants and place them into a foil wrapping. Bake them
in the oven until soft and mushy approximately 45 minutes, at about
400. Cool. Scoop the eggplant pulp out of the skin, discard skin. Put
the eggplant, sesame tahini (sesame seed paste, fresh is best),
garlic, olive oil, lemon juice in the food processor, process until
smooth. Do not liquify. Taste and add salt to taste. If you add salt,
re-process for a few seconds. Chill and serve. Use a couple shakes of
cayenne pepper very sparingly to "decorate" and add a little zip!
Serve with crackers.
**the amount of sesame tahini you use will be strictly dependent on
how "wet" your dip is. The tahini is used not only for taste but to
bind the ingredients together. I've used up to 1/2 cup when making
this dip.
Posted to JEWISH-FOOD digest by Bgierczak1@aol.com on Jan 18, 1999,
converted by MM_Buster v2.0l.
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