Original recipe makes 1 1/2 cups Change Servings
1: 1 eggplant
2: 1/4 cup lemon juice
3: 1/4 cup tahini
4: 2 tablespoons sesame seeds
5: 2 cloves garlic, minced
6: salt and pepper to taste or 1/2 ts each
7: 1 1/2 tablespoons olive oil
1: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2: 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.
3: Place eggplant, lemon juice, tahini, sesame seeds, 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