This is the one I used, Ewa Wolek. I also put about a teaspoon of ground cumin in it to make it taste a little smoky. Ingredients 1 eggplant 1/4 cup lemon juice 1/4 cup tahini 2 cloves garlic, minced salt and pepper to taste 1 1/2 tablespoons olive oil Directions Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Posted on: Sun, 11 Aug 2013 00:14:41 +0000