| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
Vegetarian |
Appetizers, Dips, Vegetarian, Vegan |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Eggplant |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 2 |
ts |
Minced fresh garlic |
| 3 |
tb |
Sesame tahini (optional: substitute yogurt or sour cream) |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
c |
Toasted pine nuts |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake
whole until tender (about 30 minutes). Remove from oven, halve and scoop
out the flesh. Blend in a food processor with the lemon juice until
smooth. Mash the salt and garlic together and combine with the eggplant,
along with the tahini. Cool and stir in the parsley and pine nuts. Before
serving, drizzle with the olive oil. Serve as a dip with tortilla chips or
triangles of flat (pita) bread.
(Adapted from The Victory Garden Cookbook) From: The Cook's Garden catalog,
Spring/Summer 1993 (page 20)
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 23:46:18 -0500
From: BobbieB1@aol.com
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