| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Appetizers, Vegetarian |
8 |
Servings |
INGREDIENTS
| 6 |
lg |
Eggplants |
| 2 |
|
Lemons, juiced |
| 2 |
tb |
Tahini |
|
|
Salt |
| 1 |
lg |
Garlic clove |
| 1/4 |
c |
Chopped parsley, fresh |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Cook eggplants whole on all sides, turning as necessary till they are soft
throughout & the skin is charred. Set aside to cool for 1 hour.
Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini.
Blend well. Add salt to taste.
Finely chop the garlic clove & add to mashed eggplant. Stir well & chill.
To serve, place in a flat serving dish & garnish with parsley. Pour olive
oil the top.
Joel Rapp, "Mother Earth's Vegetarian Feasts"
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 23:46:18 -0500
From: BobbieB1@aol.com
A Message from our Provider:
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