1 large eggplant
1 clove garlic, minced
1/4 tsp. salt
1/4 C. Parsley, finely chopped
2 tbsp. tahini (sesame seed paste)
2 tbsp. lemon juice
Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet. Bake the eggplant for around 20 minutes until it is soft. Let the eggplant cool and cut it in half lengthwise. Drain off the liquid and scoop the pulp into a bowl. In a blender or food processor, process the eggplant until smooth and pour it into a mixing bowl.
Mix in remaining ingredients. Garnish with additional parsley and Salt and pepper to taste.
Submitted bu IA
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