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Categories:Viewed: 63 - Published at: 5 years ago
Ingredients
- 1 medium eggplant
- 4 or 5 cloves garlic, mashed
- 1 tsp. sea salt
- 1/2 c. tahini
- juice of 1 lemon
- 1/2 c. finely minced fresh parsley
- sprinkle cayenne pepper
Method
- Prick the whole unpeeled eggplant in a few places with a fork, place it on a baking sheet and broil it about 4 inches from the heat in the oven.
- Turn it to cook on all sides, until the eggplant is completely collapsed.
- This takes about 20 minutes. When the eggplant is cool enough to handle, peel off the charred skin.
- Beat the pulp with a fork until it is smooth or puree in blender.
- In a separate bowl, mix garlic and salt.
- Stir in the tahini.
- With a wooden spoon, beat in the lemon juice.
- Beat the tahini mixture into the eggplant a little at a time.
- The mixture should whip up nicely and turn a lighter color.
- Add the fresh parsley and cayenne pepper.
