CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
1 |
lg |
Eggplant |
1 |
|
Clove garlic; crushed |
1 |
sm |
Tomato; chopped |
1/2 |
|
Green pepper; chopped |
2 |
tb |
Tahini; up to 3 |
3 |
tb |
Fresh lemon juice |
|
|
Salt & pepper |
1/4 |
ts |
Cumin; or to taste |
INSTRUCTIONS
Cut eggplant in half & broil cut side down about 20 minutes. Do not turn
eggplant during broiling. Remove & let cool. Squeeze gently to press out
excess juices. Scoop flesh & mash well. Mix with remaining ingredients &
garnish with chopped parsley.
If you want to freeze it, add the tahini after defrosting.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Feb
07, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“No one has been misunderstood like God”