Monday, July 25, 2011


This one comes from the Vegetarian Times Vegetarian Entertaining cookbook that was given to me many many years ago from my good Ohio friend.

2 medium (about 2 lbs), pierce with fork
¼ cup plus 1 Tbsp. tahini (sesame seed paste)
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 tsp. ground cumin
½ tsp salt
½ tsp. black pepper
Juice of 1 lemon

Preheat oven to 400 degrees. 
Place the eggplant on a lightly greased baking pan.  Bake until tender, about 20 to 30 minutes.  Remove from the heat and cool slightly.
Meanwhile, in a mixing bowl, combine the remaining ingredients.  Set aside until the eggplants are ready.
When eggplants have cooled, scoop out the flesh and chop; discard the outer skin.  Add the eggplant pulp to the tahini mixture and blend thoroughly.  Mash the mixture with the back of a spoon.  Refrigerate the dip until ready to serve.
simple look, bold flavor
Serve the dip with pita bread and/or crudites.

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