| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Mideast, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
|
|
Olive oil |
| 5 |
ts |
Tahini |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
;Water |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
Bake eggplant at 350 deg. for 1 1/2 - 2 hours, until it is quite soft.
Let eggplant cool; then slit skin & scoop out all the pulp.
Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for
at least 3 hours.
Remove from refrigerator & mince well. Add tahini, lemon juice, water,
salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve
cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle
Eastern flavor.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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