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By: Chris D.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 1 | |
| Ingredients: | ||
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2 each large eggplants 0.25 cup tahini 1 each small Onion 7 each cloves garlic 1 tablespoon cumin 1 teaspoon ground coriander 1 teaspoon vinegar 2 tablespoons Lemon juice 1 tablespoon olive oil, salt -- to taste, red pepper -- for garnish |
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| Directions: | ||
| Pierce the skin of the eggplant and placed on foil lined baking sheet 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 creamy and well-blended) you may have to add water to achieve desired consistency. Adjust the seasoning by adding ingredients and blending and tasting. Pour into a serving bowl and drizzle with some more olive oil and garnish with red pepper or paprika and a sprig of parsley. |
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| Notes: | ||
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