| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Arab | 5 | Servings | |
INGREDIENTS
| 1 | md | Eggplant |
| 1/4 | c | Lemon juice |
| 1/4 | c | Tahini; (sesame paste) |
| 2 | Cloves garlic | |
| 2 | ts | Salt; or to taste |
| 1 | tb | Olive oil |
| 1/4 | c | Finely chopped parsley |
INSTRUCTIONS
Place eggplant on center shelf in hot oven. Cook until soft, turning often. Peel off skin while hot. Remove stem and end of eggplant, if firm. Chop flesh. Put in blender or food processor. Puree. Blend in most of the lemon juice. Gradually add tahini. Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well. Adjust flavor with lemon juice and remaining salt. Beat in olive oil and parsley. If using food processor, put about 4 sprigs of parsley into container. Process until chopped, but still visible. NOTES : If making ahead, store in a sealed container in refrigerator. Bring to room temperature before serving. Place in shallow dish. Garnish with parsley. Serve with Arab bread as an appetizer. _____ Per serving: 46 Calories; 3g Fat (60% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 91mg Sodium Recipe by: Kitchens of Eastern Arabia/Suzan Al Gahtani Posted to MC-Recipe Digest V1 #971 by Dianne Weinsaft <dee@ncsi.net> on Dec 25, 1997
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