This is a delicious middle eastern dip, made with roasted eggplant, garlic, tahini, and herbs. You can use it as a dip, or sandwich spread.
Ingredients: 2 medium eggplants, cut in half lengthwise 1/4 cup tahini (sesame seed paste) 2 cloves garlic, minced 4 TBS chopped fresh parsley juice of 1 to 2 lemons 1/2 tsp cumin 1/2 tsp black pepper 1/2 tsp salt Instructions:Preheat oven boiler. Place eggplant face down on a baking pan. Put it under the broiler and roast until the skin crackles and flesh is tender, about 10 minutes. Flip the eggplant after about 8 minutes. Remove from oven and let cool slightly. Peel off the skin and discard. Coarsely chop the flesh.
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