Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Cooked - mashed, eggplant

  2. 3 tablespoons 45ml Lemon juice

  3. 3 tablespoons 45ml Olive oil

  4. 1 Garlic (to 2)

  5. 1 teaspoon 5ml Salt

  6. 1 tablespoon 15ml Sesame seeds

  7. 2 tablespoons 30ml Finely chopped parsley

Instructions Jump to Ingredients ↑

  1. Into blender put eggplant, lemon juice, olive oil, garlic and salt. Blend on high speed for one minute or until creamy, stopping to stir down if necessary.

  2. Pour into serving bowl and sprinkle top with the sesame seeds and parsley. Chill and serve with raw vegetables, leaves of romaine lettuce, or crackers.


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