| 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.
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