| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Arab |
Dip |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
| 1 |
|
Lemon; juice of (up to) |
| 3 |
|
Cloves (large) garlic (up to) |
| 3 |
tb |
(heaping) tahini (sesame seed paste) |
|
|
Salt to taste |
|
|
Summak (a mild Arab spice) or chopped parsley for garnish |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
From: Deborah Kirwan <dkkirwan@CREIGHTON.EDU>
Date: Wed, 26 Jun 1996 13:34:26 -0500
Pierce eggplant in several places, set on a baking sheet, and bake in a 350
degree F. oven for 1 hour. Let cool. Strip off and discard peel, and cut
remaining eggplant into chunks and place in blender. Add lemon juice,
garlic, tahini and salt. Blend until smooth, stopping blender to push down
ingredients as needed. Put in a bowl, sprinkle summak or chopped parsley
on top, and drizzle with 2 tbsp olive oil. Serve with pieces of pita bread
to dip into it.
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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