| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Appetizers |
10 |
Servings |
INGREDIENTS
| 4 |
sm |
Eggplant |
| 4 |
|
Cloves Garlic; minced |
| 1 |
|
Onion; grated |
| 1 |
pn |
Pepper |
| 1 |
pn |
Salt |
| 3 |
|
Lemons |
| 1 |
c |
Tahini |
| 1/2 |
c |
Olive Oil |
| 1 |
ds |
Paprika |
| 10 |
|
Pita Bread; cut in 4 triangles |
| 10 |
|
Olives |
| 5 |
|
Tomatoes; cut in wedges |
INSTRUCTIONS
In the oven, roast whole, small seedless eggplants on all sides until
completely charcoaled and soft. Allow to cool completely. Peel off skin and
remove almost all the seeds. Chop very fine and place in mixing bowl. Add
garlic, onions, pepper and salt. Alternatley add lemon juice, tahini, olive
oil and mix until well blended. Adjust seasoning to taste.
Chill for 1 hour, minimum. To serve, place dip in a plate and pour some
olive oil in a circle in center of dip. Garnish with olives and tomato
wedges. Sprinkle with paprika. Serve with warmed pita bread.
Recipe by: Johnson & Wales University, Miami FL
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 11, 1998,
converted by MM_Buster v2.0l.
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