| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | Medium-size eggplant | |
| 1 | Clove garlic | |
| 1 | sm | Lemon ; juice of |
| 1 | tb | Tahini; (sesame paste) |
| 1 | tb | Olive oil |
INSTRUCTIONS
Roast a medium-size eggplant in a 450-degree oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance. When cool enough to handle, remove peel. In a food processor, mince 1 clove garlic. Add the eggplant flesh, juice of 1 small lemon, 1 tablespoon tahini (sesame paste) and 1 tablespoon olive oil. Process to blend (may be smooth or a little chunky). Add salt and freshly ground pepper to taste. Serve with fresh or toasted pita bread. Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell <snd1jlt@snd10.med.navy.mil> on Jan 22, 1998
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