Serving Size:4-5, varies with size of eggplant
Prep Time:60 mins
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Ingredients1 large eggplant (choose a fresh one that's not too soft, spongy, marred or bruised)
2-4 cloves fresh garlic
1-2 tablespoon olive oil
1 freshly squeezed lemon (juice and pulp)
1 teaspoon paprika or ground red pepper
1-2 tablespoon tahini
1/2 cup chopped fresh parsley
sea salt to taste
InstructionsPreheat oven to 350F degrees. Wrap the eggplant in tin foil, and set it onto the upper rack once the oven is properly heated.
Place remaining ingredients into a blender, and select the "chop" setting to thoroughly mix everything and chop the garlic.
Bake eggplant for 30-45 minutes. Take it out and open the foil to "test" it with a fork. Inside flesh should be cooked and soft. Cut top and end off the eggplant, and then cut it in half. Peel off the
outer skin. Dice it up, and then put cubes into blender with other (already mixed) ingredients. Select "chop" and blend mixture until thoroughly mixed, and desired texture is achieved.
Pour into a dish and set aside for at least 10 minutes. When ready, serve with toasted Syrian flat bread or pita bread, Greek olives, and other things you like.
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