Eggplant Dip |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 large eggplant | 1 teaspoon sesame tahini | 2 tablespoons minced onion |
| 2 garlic cloves, peeled and minced | 1/2 teaspoon salt | 2-1/2 tablespoons olive oil |
| 4 tablespoons lemon juice | 2 tablespoons chopped parsley | Pita or rye bread |
| 1 | Cover eggplant with water, and simmer over medium heat until tender, approzimately 20 to 30 minutes. Cool. Peel eggplant, and then mash. Add remaining ingredients except parsley and bread. Beat until smooth. Mound on a shallow dish and garnish with chopped parsley. Chill well. Serve with pieces of pita bread or flat pieces of rye bread. |