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Categories:Viewed: 60 - Published at: 6 years ago
Ingredients
- 1 medium eggplant
- 2 cloves garlic, minced
- 3 tbsp. oil
- Salt to taste
- Juice of 2 lemons
- 2 tbsp. water
- 1/2 c. tahini paste
Method
- Cut 1 inch slits in eggplant to prevent splattering while baking.
- Bake at 500° until tender.
- Split eggplant open and scoop inside pulp together with juice.
- Mix tahini, garlic, lemon juice and salt to make sauce.
- Add water if needed to make a thick sauce.
- Add mashed eggplant.
- Put in salad bowl and pour oil on top.