Eggplant Tahini Dip

1 medium eggplant
1/4 cup tahini paste
1/4 cup lemon juice
1/3 cup olive oil
1 garlic clove, crushed
1 tablespoon tomato paste
1 small green pepper, chopped
1 tablespoon fresh mint, chopped
fresh vegetables or crackers as needed

Cut eggplant in half lengthwise. Place on a sheet pan. Bake at 400ºF for about 15 minutes or until soft. Remove skin from eggplant and blend or process with tahini paste, lemon juice, olive oil, garlic, and tomato paste until smooth. Stir in pepper. Arrange in a serving dish; cover, and refrigerate until service. Sprinkle with mint just before serving. Serve with fresh vegetables or crackers.

Yield: 4 portions

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