Israeli eggplant puree

Yield: 8 servings

Measure Ingredient
1 small Eggplant; (to medium)
2 tablespoons Tahini
2 tablespoons Water
\N \N One lemon; juice of
1 teaspoon Minced garlic
\N \N 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.

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