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Eggplant Salad IV (P, TNT)
Source: My mother in law, Sima Amrani, of Blessed Memory
Serves: 6 as an appetizer

2 large eggplants, pierced several times with a fork
1/4 cup tahini
1/4 cup lemon juice
2-4 garlic cloves (or more), peeled and crushed
1 tsp. salt
chopped parsley for garnish

Roast the eggplants over and outdoor grill or under the broiler in the oven until the skins are charred and become loose. Cool in a colander in the kitchen sink and remove peel. Place pulp into a mixing bowl.

Add tahini, lemon juice, garlic and salt and mash together to get a smooth paste. Taste and adjust seasonings, if required. Spread on a serving platter or shallow bowl, sprinkle with parsley and serve with warm pita.

Posted by Judith Amrani

Nutritional Info Per Serving: N/A