Description Edit

Cooked Eggplant Appetizer

• Yield: 4 or more servings.

Ingredients Edit

• 1 large eggplant
• 1 cup tahini (sesame paste)
• ½ clove garlic, mashed
• ½ teaspoon salt
• juice of 1 lemon
• ¼ cup olive oil
• 2 tablespoons chopped parsley

Directions Edit

1. Peel the eggplant, and bake or steam till tender.
2. Mash in a bowl with a spoon.
3. Mix in the sesame oil, lemon juice, salt and garlic, and beat until as smooth as possible.
4. Mound on a plate or in a shallow dish
5. Pour the olive oil on top
6. Sprinkle with Parsley.