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| Home -> [Appetizers, Dips & Spreads, Eggplant, Vegetables] -> [Eggplant dip Recipe] |
Eggplant dip
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Dips & Spreads, Eggplant, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| | Eggplant | | 1/4
| cup | Lemon juice | | 1/4
| cup | Olive oil | | 1/4
| cup | Parsley | | 2
| | Garlic | | | Black pepper | | 1
| tbsp | Tahini |
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Procedures:
| 1 | Serve with melba toast or crudites. | | 2 | Preheat the oven to 400. | | 3 | Put the eggplants on a baking sheet and bake for about 40 minutes, until soft. | | 4 | Remove from the oven and leave until completely cold. | | 5 | Remove the stalks from the eggplants. | | 6 | Puree the eggplants in a processor with the lemon juice, oil and parsley and garlic (or chop the eggplants very finely by hand and mash and mix with the other ingredients). | | 7 | Season to taste. | | 8 | Serve the dip on individual plates, garnished with parsley, lemon wedges and extra oil(not necessary). | | 9 | Or spoon it into a small bowl and garnish before serving with melba toast. | | 10 | (eggplant is good grilled until charred all over- 20 to 30 min. scrape off the skin. | | 11 | Rinse and then follow the recipe above) |
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