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Revision as of 07:30, 5 April 2006
Description
Cooked Eggplant Appetizer
Ingredients
- 1 large eggplant
- 1 cup tahini (sesame oil)
- 1/2 glove garlic, mashed
- 1/2 teaspoon salt
- Juice of 1 lemon
- 1/4 cup olive oil
- 2 tablespoons chopped parsley
Directions
- Peel the egglant, and bake or steam till tender.
- Mash in a bowl with a spoon.
- Mix in the sesame oil, lemon juice, salt and garlic, and beat until as smooth as possible.
- Mound on a plate or in a shallow dish
- Pour the olive oil on top
- Sprinkle with parsley.
- Serve as an appetizer.
- Yield: 4 or more servings.