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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 2 |
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This is a healthy and delicious Middle Eastern recipe that can be used as a dip with pita bread or served as a side dish. Sometimes I like to add parsley to this dish. Just chop up the parsley with the other ingredients. It makes it look pretty and taste good! Enjoy! Ingredients:
1 large eggplant |
2 tablespoons tahini |
1/4 cup lemon juice |
1 tablespoon minced garlic |
1/3 cup olive oil |
salt to taste |
Directions:
1. Pierce the eggplant 4 or 5 times with the tip of a paring knife. Microwave on High for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.
2. Peel off the skin and stem, discard. Roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. Puree until smooth, adding water if needed to make a thick paste; season to taste with salt.
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