|
|
Ingredients
- 1 medium eggplant (12 to 16 ounces)
- Juice of 1 lemon
- 1/4 cup tahini
- 2 cloves garlic
- 1 teaspoon salt (or to taste)
- 2 tablespoons plain yogurt
- Finely chopped parsley for garnish
- 2 tablespoons olive oil for garnish
|
Recipe Info
Category : Vegetables
Rating : 0
Contributor : marc
Print Recipe
|
|
|
Directions
Place eggplant on baking sheet that has been lined with aluminum foil and bake in 400-degree oven on center rack until soft, about 30 minutes, turning often. Cool, peel off skin and remove stem ends.
Put pulp in blender or food processor and puree. Add lemon juice, then gradually add tahini. Crush garlic to a paste consistency and mix with salt. Add to eggplant. Puree well, then adjust flavor with additional lemon juice and salt. Add yogurt and mix. Place in serving bowl and garnish with parsley and a sprinkling of olive oil. Serve with pita bread. Makes about 2 main-dish or 6 appetizer servings.
|
