1 1/2 pound of eggplant
3 Tablespoons lemon juice
1 teaspoon salt
2 teaspoons minced garlic
3 Tablespoons sesame paste (tahini)
1/4 cup chopped parsley
2 Tablespoons olive oil
Wash and prick the eggplant all over with a fork. Then, bake in a 400
degree F oven until the flesh is tender and soft, about 30-50 minutes
depending on the sizes of the eggplant. (For even more flavor, broil the
eggplants over charcoals or even over the flame of a gas stove.) Remove
from the oven and allow to cool.
Halve the eggplants and scoop out the flesh. You should have 2-2 1/4 cups
of flesh. Beat in a mixer or food processor, with the lemon juice, until
smooth. Mash the salt and garlic together, mix with the sesame paste and
olive oil, and combine with the eggplant. Stir in the parsley, and drizzle
with more olive oil, if desired. Best served and eaten with warm, fresh
pita bread.
For a variation: stir in 1 cup of peeled, seeded and chopped tomatoes and
1/2 cup of chopped green onions.
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