Salatet Bathingan

Eggplant Mezzeh

1 pound eggplant
1 pound tomato
1/2 cup lemon juice
4 cloves garlic
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon black pepper
1/2 cup olive oil
1 tablespoon chopped parsley
lemon wedges

Cut eggplants and tomatoes lengthwise. Grill in oven or over stove until tender. Leave to cool then peel and mash through thieve or with fork. In a mortar, crush garlic, lemon juice, salt, cumin, and pepper to obtain a paste. Add to mixture of eggplants and tomatoes. Put in serving plate. Pour olive oil over mixture without mixing. Decorate with lemon wedges sprinkled with chopped parsley. Serve cold or at room temperature.

Serves 4-6.

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