Ingredients
Directions
Cut a slit in the eggplant and roast it in a 400 degree oven for about 30
minutes or until soft. (If camping you can grill it) Run under cold water
and peel off skin.
Mash up the eggplant and add tahini, garlic, lemon juice and salt.
Spread on a plate or a shallow dish, sprinkle with red pepper and whatever
other garnish you like. Pour 2-3 Tbsp of olive oil on top to cover thinly.
Serve cold or at room temp (best) with triangles of pita bread or cubes of
french sourdough for dipping.
Note: You can bake and add an onion for variation and/or add a peeled,
finely chopped tomato. I have also used yoghurt mixed in instead of olive
oil on top (although this sort of makes the stuff look like someone ate it
already - but it tastes good!)
This is simple enough to prepare while camping or for an outdoor buffet
where refrigeration may be a problem. It is best eaten immediately after
being prepared.
Posted to CHILE-HEADS DIGEST V4 #040 by Lorraine Heidecker
Ingredients
Directions
Cut a slit in the eggplant and roast it in a 400 degree oven for about 30
minutes or until soft. (If camping you can grill it) Run under cold water
and peel off skin.
Mash up the eggplant and add tahini, garlic, lemon juice and salt.
Spread on a plate or a shallow dish, sprinkle with red pepper and whatever
other garnish you like. Pour 2-3 Tbsp of olive oil on top to cover thinly.
Serve cold or at room temp (best) with triangles of pita bread or cubes of
french sourdough for dipping.
Note: You can bake and add an onion for variation and/or add a peeled,
finely chopped tomato. I have also used yoghurt mixed in instead of olive
oil on top (although this sort of makes the stuff look like someone ate it
already - but it tastes good!)
This is simple enough to prepare while camping or for an outdoor buffet
where refrigeration may be a problem. It is best eaten immediately after
being prepared.
Posted to CHILE-HEADS DIGEST V4 #040 by Lorraine Heidecker
