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Categories:Viewed: 30 - Published at: 9 years ago
Ingredients
- 2 large eggplants
- 2 large red onions, quartered
- 13 cup tahini or 13 cup peanut butter
- 12 cup lemon juice
- 1 teaspoon salt
- 4 -8 teaspoons olive oil
- 4 garlic cloves
- 2 teaspoons pepper
Method
- Char roast eggplants by piercing them several times with a fork.
- Roast them on a baking sheet in a 350F oven, or place pierced eggplants on a gas stove with low heat, turning them when the skin is burned off and removing them when soft and collapsed (this gives them a smoky taste).
- Scoop out the flesh from the eggplants and puree in a food processor with other ingredients.
- Refrigerate.
