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Categories:Viewed: 79 - Published at: 9 years ago
Ingredients
- 1 large eggplant
- 2 tablespoons olive oil
- 2 teaspoons tahini
- 1 teaspoon lemon juice
- 2 teaspoons red wine vinegar
- 2 teaspoons balsamic vinegar
- 1 garlic clove, pressed
- 1/2 teaspoon cracked pepper
Method
- Poke eggplant with a fork several times and put into a preheated 350° oven for 30-45 minutes or until soft. When the eggplant is cool, peel the skin away and mash the insides with a fork.
- Add the remaining ingredients, put into a bowl and chill the mixture. Serve with crackers.
