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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