Lebanese Eggplant Dip

(2 votes)

2 pounds eggplant
1 clove garlic
3/4 cup tahini
1/2 cup lemon juice
1 tablespoon freshly chopped parsley
1 tablespoon chopped tomato
dash of olive oil

Cook eggplants over a flame until blackened and softened, turning regularly to ensure they are cooked evenly. Hold onto the eggplant by the stalk and peel under cold running water. Chop flesh and place in a blender with garlic, tahini, lemon juice and salt. Blend well.

Serve in a bowl and garnish with parsley and tomato. Sprinkle with paprika and dress with the oil. Serve with crusty bread.

Serves 6-10


elizabeth , aus

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