| 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
A Message from our Provider:
“God weeps for you”