1 medium eggplant
1/4 cup lemon juice
1/4 cup tahini
1-2 garlic cloves
1 tablespoon olive oil
Preheat oven to 400. Pierce eggplant in several places
w/a fork and place in a shallow baking dish.
Cover loosely w/foil and bake for about
40 minutes or until tender and slightly imploded.
Remove while skin is still hot,
and trim away ends if still firm.
Chop the flesh until fine or puree in blender
or food processor.
Blend in most of the lemon juice
and gradually add the tahini.
Crush the garlic and add, beat well,
then add the remaining lemon juice
and salt to taste if desired.
Beat in olive oil and minced parsley.
Place in a shallow bowl and garnish
w/parsley sprigs. Serves 4/6.
2 lg eggplants (roasted- see below)
1/4 cup tahina
1 small onion
3-7 cloves of garlic
1/2-1 tbsp cumin
1 tsp ground coriander
1 tsp vinegar
1-2 tbsp. lemon juice
1tbsp olive oil
red pepper (optional)
Pierce the skin of the eggplant(unless you want
another example of exploding food!) and placed
on tinfoil under boiler.
Broil, turning once, until they are oozing
and the skin is black on both sides.
Throw the eggplants in cold water and peel.
Drain the flesh and pop into a blender.
Add a *conservative* amount of all
ingredients and blend on low,
for a minute or two (until totally creamy)
you may have to add water for the
texture to be correct,
but dont forget to take into account the vinegar,
oil and lemon juice.
Adjust the seasoning by adding
ingredients and blending and tasting.
Parsley can be added
Pour into a serving bowl and drizzle with some more olive oil
(and tahina mixed with water and salt, if you like)
and garnish with red pepper or paprika and a sprig of parsley.
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Last Update: 03/10/2000