| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Appetizer | 8 | Servings | |
INGREDIENTS
| 1 | lg | Eggplant |
| 1 | Clove garlic; crushed | |
| 1 | ts | Salt |
| 1/4 | c | Tahini; sesame seed paste |
| 2 | tb | Water |
| 1/4 | c | Lemon juice |
| Lemon wedges | ||
| Parsley | ||
| Olive oil |
INSTRUCTIONS
Date: Tue, 30 Apr 1996 12:35:35 -0500 From: [email protected] (S.Pickell) Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita Taule, Prodigy ID# BTVC62A. [email protected] MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #120 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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