1 meg-plant dip

1 servings
1 medium Eggplant
¾ cup Tahini (sesame paste)
Cloves garlic, peeled
1 teaspoon Salt
5 tablespoons Fresh lemon juice
½ teaspoon Cumin
  Finely chopped parsley

Puncture eggplant with knife and place in baking dish. Broil 4 inches from flame for 20 minutes. Turn occasionally. Remove and allow to cool. Peel off skin.

In blender or food processor, blend tahini, garlic, salt and lemon juice until smooth. Add eggplant and cumin and blend again. Place in serving bowl and sprinkle lightly with paprika. Garnish with parsley.

*From "Quick Bytes: Computer Lover's Cookbook" by Diane Pfeifer* ~Typed for you by Michelle Bruce Submitted By MICHELLE BRUCE On 05-13-95

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