| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Appetizers, Ethnic, Food proces, Vegetables | 10 | Servings | |
INGREDIENTS
| 2 | md | Eggplant; (1 lb. total) |
| 2 | tb | Soy sauce |
| 3 | tb | Lemon juice |
| 3 | ts | Tahini |
| 2 | tb | Olive oil |
| 3 | Cloves Garlic; pressed |
INSTRUCTIONS
Prick the eggplant all over and bake it at 350'-400' until they collapse (They should look like prunes) - an hour or more. When they have cooled, skin them and chop finely, sieving out the large seeds, if preferred. Add the other ingredients, except the tahini, and whisk well with a wire whisk. Stir in the tahini and chill well before using. This is good with corn chips or pita bread. NOTES : Yields 2 Cup Recipe by: The Bard's Table Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Luke Murden <lmurden@visi.net> on Aug 13, 1997
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