posted by Maree 11-09-00 6:00 AM
1 medium eggplant, roasted and charred
1 garlic clove, minced
3 tbls. fresh lemon juice
1/2 tsp. salt
1 tbls. minced parsley
1 tbls. fresh dill.
Discard the charred skin. In processor combine the eggplant pulp with remaining ingredients and blend until smooth. This can be made a day in advance and chilled.
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