| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Eggplant |
12 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant |
| 3 |
ts |
Lemon juice |
| 1/4 |
c |
Tahini |
| 2 |
|
Garlic clove |
| 1/4 |
c |
Parsley sprigs; minced |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Green onion; minced |
|
|
Black pepper; to taste |
| 1 1/2 |
ts |
Olive oil |
INSTRUCTIONS
Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and
prick it all over with a fork. Place it directly on an oven rack and let it
roast until completely pooped (about 45 minutes). When it is sagging,
wrinkled, crumpled, and totally soft, you'll know it's ready. Remove it
from the oven, and let cool. Scoop the insides out and mash well. Combine
with rest of ingredients, except olive oil. Chill well. Drizzle the oil
over the top before serving. Serve with assorted crackers.
Recipe by: Cindy Tarsi - The Moosewood Cookbook
Posted to recipelu-digest Volume 01 Number 232 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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