Wednesday, February 10, 2010


6 eggplants
2 lemons, juiced
2 tablespoons tahini
3 garlic cloves
1/4 cup chopped parsley, fresh
2 tablespoons olive oil

Cook eggplants whole on all sides, turning as necessary until they are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants and discard skin. In a mixing bowl, add lemon juice and tahini. Blend well. Add salt to taste.
Finely chop the garlic cloves and add to mashed eggplant. Stir well and chill.

To serve, place in a flat serving dish and garnish with parsley. Pour olive oil the top.

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