| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, East indian |
6 |
Sandwiches |
INGREDIENTS
| 2 |
md |
Eggplants |
| 2 |
tb |
Tahini |
| 2 |
|
Garlic cloves, pressed |
|
|
Juice of 1 lemon |
| 2 |
tb |
Chopped fresh parsley (opt) |
| 1/2 |
ts |
Salt |
|
|
Black pepper to taste |
INSTRUCTIONS
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until
eggplant begins to deflate (about 40 minutes). Let cool and scoop out
insides and mash with a fork. Add remaining ingredients and mix well. Makes
4-6 sandwiches or serves 6-8 as a dip.
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 23:46:18 -0500
From: BobbieB1@aol.com
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