| 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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