Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant |
| \N \N | Olive oil |
| 5 teaspoons | Tahini |
| 1 teaspoon | Lemon juice |
| 1 teaspoon | ;Water |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Garlic powder |
~Bake eggplant at 350 deg. for 1½ - 2 hours, until it is quite soft.
~Let eggplant cool; then slit skin & scoop out all the pulp.
~Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours.
~Remove from refrigerator & mince well. Add tahini, lemon juice, water, salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. ¼ tsp (or more) cumin may be added for a still stronger Middle Eastern flavor. Source: "The Underground Gourmet Cookbook" Submitted By SAM WARING On 02-26-95