Description[edit | edit source]

Cooked eggplant appetizer

  • Yield: 4 or more servings

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Peel the eggplant, and bake or steam til tender.
  2. Mash in a bowl with a spoon.
  3. Mix in the sesame oil, lemon juice, salt and garlic, and beat until as smooth as possible.
  4. Mound on a plate or in a shallow dish.
  5. Pour the olive oil on top.
  6. Sprinkle with parsley.
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