Israeli eggplant puree
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Eggplant; (to medium) |
| 2 | tablespoons | Tahini |
| 2 | tablespoons | Water |
| One lemon; juice of | ||
| 1 | teaspoon | Minced garlic |
| Salt to taste | ||
Directions
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.