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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For a traditional and beautiful seasonal garnish, sprinkle this classic Middle Eastern appetizer with pomegranate seeds. You can also try the dip as a sandwich spread. Ingredients:
2 medium eggplants (about 3 pounds) |
1/3 cup tahini (sesame-seed paste) |
1/4 cup fresh lemon juice |
1 tablespoon grated onion |
1 tablespoon minced garlic (about 3 cloves) |
3/4 teaspoon salt |
1/4 teaspoon ground cumin |
1 tablespoon chopped fresh parsley |
6 (6-inch) pitas, each cut into 6 wedges |
Directions:
1. Preheat oven to 450°.
2. Pierce eggplants several times with a fork; place on a jelly-roll pan. Bake at 450° for 1 hour or until tender. Remove from baking sheet. Cool slightly; peel. Drain pulp in a colander 30 minutes.
3. Place drained pulp, tahini, and next 5 ingredients (through cumin) in a food processor; process until smooth. Place dip in a serving bowl; sprinkle with parsley. Serve with pita wedges.
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