Eggplant Dip


This recipe is from Abla Amad I found it on the Secret Recipes website.

Serves 6-10 as part of a mezze

Ingredients

1 kg eggplant

1 clove garlic

2/3 cup tahini

½ cup lemon juice

1 tablespoon chopped parsley

1 tablespoon chopped tomato

Paprika

Dash of olive oil

 

Method: 

Cook eggplants over a flame until blackened and softened, turning regularly to ensure they are cooked evenly.

Hold onto the eggplant by the stalk and peel under cold running water.

Chop flesh and place in a blender with garlic, tahini, lemon juice and salt. Blend well.

Serve in a bowl and garnish with parsley and tomato. Sprinkle with paprika and drizzle with oil.

 

 

 

 

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