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Categories:Viewed: 54 - Published at: 8 years ago
Ingredients
- 1 1/2 lbs eggplants
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 2 teaspoons minced fresh garlic
- 3 tablespoons sesame tahini (possible substitute ( plain yogurt or sour cream)
- 1/4 cup parsley, Chopped
- 1/2 cup toasted pine nuts (optional, may want to add sesame seeds)
- 2 tablespoons olive oil
Method
- Preheat oven to 400 degrees F.
- Prick eggplant all over with a fork and bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh.
- Blend in a food processor with the lemon juice until smooth.
- Mash the salt and garlic together and combine with the eggplant, along with the tahini.
- Cool and stir in the parsley and pine nuts.
- Before serving, drizzle with the olive oil.
- Serve as a dip with tortilla chips or triangles of flat (pita) bread.
