Ingredients Jump to Instructions ↓

  1. 6 lg Eggplants

  2. 2 Lemons, juiced

  3. 2 tb Tahini

  4. Salt 1 lg Garlic clove

  5. 1/4 c Chopped parsley, fresh

  6. 2 tb Olive oil

  7. Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, "Mother Earth's Vegetarian Feasts"


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