Gourmet Recipes from All over the World
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Cooked by: Chef / Last Modified: 8/5/2008 / Number of Servings: 8 |
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Directions: Broil eggplants whole on all sides, turning as necessary until they are soft throughout
and the skin is charred. Set aside to cool for 1 hour.
Peel eggplants and discard skin. In a mixing bowl, add lemon juice & tahini. Blend well.
Add salt to taste. Finely chop the garlic and add to mashed eggplant. Stir well and chill
thoroughly.
Ingredients:
6 large Eggplants
2 Lemons, juiced
2 Tablespoon(s) Tahini
1 large Garlic clove
1/4 Cup(s) Chopped parsley, fresh
2 Tablespoon(s) Olive oil |
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