• 1 large eggplant
• 1 cup tahini (sesame oil)
• 1/2 glove garlic, mashed
• 1/2 teaspoon salt
• Juice of 1 lemon
• 1/4 cup olive oil
• 2 tablespoons chopped parsley
Preparation
• Peel the egglant, and bake or steam till tender.
• Mash in a bowl with a wooden spoon.
• Mix in the sesame oil, lemon juice, salt and garlic, and beat until smooth.
• Mound on a plate or in a shallow dish, pour the olive oil on top, and sprinkle with parsley.
• Serve as an appetizer.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
