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Ingredients
- Olive oil
- Parsley
- Lemon wedges
- 1/4 c Lemon juice
- 2 tb Water
- 1/4 c Tahini; Sesame Seed Paste
- 1 ts Salt
- 1 Clove garlic; crushed
- 1 Large eggplant
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Directions
Menge: 1 Portionen
Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita Taule, Prodigy ID# BTVC62A.
Weitere Informationen zur Kategorie Appetizers.
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