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2 large eggplants (about 2 pounds) 1/4 cup lemon juice 3 tablespoons cold pressed sesame oil 2-3 cloves garlic, finely mashed 4 tablespoons sesame seeds 1/2 teaspoon sea salt 1/2...





1 x Med Eggplant, peeled *

1/4 c Tahini

1 T Lemon juice

1 x Clove garlic

1/4 t Black Pepper

1 ds Ground Cumin

2 T Sesame seeds

2 T Finely chopped fresh Parsley

* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. ~ store sesame seeds in cool, dark place in refrigerator.

 

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