| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Eggplant |
| 3 | tb | Tahini (sesame seed paste) (up to 5) |
| 1 | lg | Clove garlic (or more) |
| 1/3 | c | Lemon juice (2 lemons) |
| 1/2 | ts | Salt |
| Use any or all or improvise with others as the spirit and your palate moves you: | ||
| Parsley | ||
| Chopped green pepper | ||
| Crushed red pepper | ||
| Pomegranate seeds | ||
| Olive oil (this one is necessary) |
INSTRUCTIONS
GARNISH Cut a slit in the eggplant and roast it in a 400 degree oven for about 30 minutes or until soft. (If camping you can grill it) Run under cold water and peel off skin. Mash up the eggplant and add tahini, garlic, lemon juice and salt. Spread on a plate or a shallow dish, sprinkle with red pepper and whatever other garnish you like. Pour 2 -3 Tbsp of olive oil on top to cover thinly. Serve cold or at room temp (best) with triangles of pita bread or cubes of frensh sourdough for dipping. NOTE: You can bake and add an onion for variation and/or add a peeled, finely chopped tomato. I have also used yoghurt mixed in instead of olive oil on top (althouhg this sort of makes the stuff look like someone ate it already - but it tastes good!) This is simple enought to prepare while camping or for an outdoor buffet where refrigeration may be a problem. It is best eaten immediately after being prepared. Posted to CHILE-HEADS DIGEST V4 #040 by Lorraine Heidecker <lheid@saclink.csus.edu> on Jul 25, 1997
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