Eggplant Dip

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

Serves 6-10 as part of a mezze


1 kg eggplant

1 clove garlic

2/3 cup tahini

½ cup lemon juice

1 tablespoon chopped parsley

1 tablespoon chopped tomato


Dash of olive oil



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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