 | How To Make It |
6 lg Eggplants
2 ea Lemons, juiced
2 tb Tahini
Salt 1 lg Garlic clove
1/4 c Chopped parsley, fresh
2 tb Olive oil
Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout andamp; the skin is charred. Set aside to cool for 1 hour. Peel eggplants andamp; discard skin. In a mixing bowl, add lemon juice andamp; tahini. Blend well. Add salt to taste. Finely chop the garlic clove andamp; add to mashed eggplant. Stir well andamp; chill. To serve, place in a flat serving dish andamp; garnish with parsley. Pour olive oil the top. Joel Rapp, "Mother Earth's Vegetarian Feasts"
