Directions
Ingredients
1 eggplant
1/4 cup lemon juice
1/4 cup tahina
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Directions
Preheat oven to 200 degrees C. Lightly grease a baking sheet.Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes until soft. Remove from oven, and place in a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahina, sesame seeds, and garlic in an electric blender, and make into puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
1 eggplant
1/4 cup lemon juice
1/4 cup tahina
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Directions
Preheat oven to 200 degrees C. Lightly grease a baking sheet.Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes until soft. Remove from oven, and place in a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahina, sesame seeds, and garlic in an electric blender, and make into puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
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