Yield: 8 servings
|1 small||Eggplant; (to medium)|
|One lemon; juice of|
|1 teaspoon||Minced garlic|
|Salt to taste|
Heat grill or broiler. Prick eggplant with a fork and grill or broil until skins are charred, about 20 to 25 minutes. When cool enough to handle, remove skins. In a small bowl, mix together tahini, water, lemon juice, garlic, and salt. In a food processor or by hand, blend cooked eggplant and tahini sauce together until smooth.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.