Ingredients:
 |
| Eggplant Dip |
4 medium size eggplants
2 lemons, juice
6 cloves of garlic
1 cup finely chopped parsley
1/2 cup scallions, finely choped
1 cup tahini
2 teaspoons of salt
black pepper
olive oil
Instructions:
Pre-heat oven to 400F degrees. Wash and de-stem eggplants.
With a fork, prick eggplants all around, and place directly on an oven rack.
Roast eggplants for 45-50 minutes until they are wrinkled
and very soft. Remove from oven and let cool. Scoop the
insides of eggplant place into a bowl, and mash. Add all remaining ingredients
except olive oil and mix. Let chill, drizzle with olive oil, and serve. Or
refrigerate.
Serving size: 10-12
Prep time: 1 hour 20 minutes
Awesome recipe :):0
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