| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Appetizer | 8 | Servings | |
INGREDIENTS
| 2 | lb | Eggplant, 2 medium or 1 lg |
| whole and unpeeled | ||
| 1/4 | c | Tahini, sesame paste |
| 1/4 | c | Fresh lemon juice |
| 1 | Clove garlic crushed | |
| 1/4 | c | Finely minced onion |
| Salt, if desired to taste | ||
| Freshly ground black pepper | ||
| to taste | ||
| 1 | T | Oil, preferably olive |
| optional | ||
| 2 | T | Minced fresh parsley |
| Note, to make your own | ||
| Tahini combine in a | ||
| blender: | ||
| 1 | t | Lemon juice |
| 1/2 | t | Oil |
| 2 | T | Water |
| 1/4 | c | Finely ground, in a blender |
| or with mortar and | ||
| pestle | ||
| sesame seeds |
INSTRUCTIONS
From: Claudia Knowles <KnowlesCM7@AOL.COM> Date: Sat, 3 Aug 1996 19:12:37 -0400 1. Prick the eggplant in several places with a fork, place it on a baking sheet , and broil in a preheated broiler for about 20 minutes, turning the vegetable several times so that the skin chars on all sides. Let the eggplant cool. 2. When the eggplant is cool enough to handle, cut it in half and scrape out the flesh into a bowl, discard the skin, and mash the eggplant with the tahini, lemon juice, garlic, onion, salt, and pepper. Cover the mixture and refrigerate it. 3. Before serving, sprinkle the spread with the oil, if desired, and minced parsley, and serve it with pita, fresh or toasted, or as a dip for fresh vegetables. Recipe from: Jane Brody's Good Food Book. EAT-L Digest 2 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 37.4mg
Potassium: 25.1mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g