Cooked Eggplant Appetizer

(4 votes)

1 large eggplant
1 teaspoon mashed sesame seeds
1/2 teaspoon salt
1 clove garlic, mashed
4 tablespoons lemon juice
2 tablespoons parsley

Peel eggplant and bake or steam until tender (about 10-15 minutes). Mash with wooden spoon. Add the sesame paste, salt, garlic and lemon juice. Beat until smooth. Mound on a shallow dish and sprinkle with chopped parsley. Serve with piece of flat, round Arabian bread.

Serves four.

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