recipeRecipe INGREDIENTS
- 6 eggplants
- 2 lemons, juiced
- 2 tablespoons tahini
- salt
- 3 garlic cloves
- 1/4 cup chopped parsley, fresh
- 2 tablespoons olive oil
recipeRecipe INSTRUCTIONS
Cook eggplants whole on all sides, turning as necessary until they are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants and discard skin. In a mixing bowl, add lemon juice and tahini. Blend well. Add salt to taste.
Finely chop the garlic cloves and add to mashed eggplant. Stir well and chill.
To serve, place in a flat serving dish and garnish with parsley. Pour olive oil the top. The reciperecipe is ready to serve...enjoy the dessert !
cheese-cracker-appetizer
- Follow RecipesDream
- Follow @us
