posted by DOODLEBUG 05-09-100 8:36 AM
6 large eggplants
2 lemons, juiced
2 tbl. tahini
1 large garlic clove
1/4 cup fres parsley, chopped
2 tbl. olive oil
Cook eggplant wole on all sides, turning as necessary, til they are soft troughout and the skin is carred. Set aside and cool for 1 hour. Peel eggplants and discard skin.
In mixing bowl, add lemon juice, and tahini. Blend well. Add salt to taste. Finely chop garlic, and add to mashed eggplant. Combine with the tahini mixture and chill.
To serve, place in a flat dish and garnish with the chopped parsley. Pour olive oil over top, serve with toasted pita chips.
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