Sunday, May 13, 2012

Eggplant Dip


1 crushed garlic clove
1/4 cup onion, finely minced
salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons minced fresh parsley
2 pounds eggplants, whole and unpeeled
2 tablespoons tahini
1/4 cup fresh lemon juice


First take the eggplant and prick it in several different places with a fork. Place the eggplant on a baking sheet and broil for about 20 minutes. Make sure to turn the eggplant several times while cooking so that is chars on all sides. Once finished, remove from the broil and let cool.

Once the eggplant has cooled, cut it in half, scrape out the insides and place them in a bowl. The skin can be discarded. Now add the tahini, garlic, lemon juice, onion, salt and pepper to the bowl and mash it all together. Cover the eggplant mix and refrigerate.

To serve sprinkle the eggplant spread with olive oil, and minced parsley if desired. This can be served with pita bread, fresh or toasted bread, or even as a dip for vegetables.


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