Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Eggplant
2 cl Garlic
2 tb Tahini
1/4 ts Salt
1 tb Lemon juice
1/2 c Yogurt
3 tb Olive oil (optional)
Several whole olives (optional)
Heat oven to 400 degrees F. Place whole eggplant on a baking sheet
and bake until outer shell is crisp and inside is soft and mushy. A
fork should pass easily through the eggplant when done (about
1 hour). Let the eggplant cool, then remove and discard black skin
and green cap. Spoon the insides into a food processor or a blender.
Add garlic, tahini, salt and lemon juice and yogurt. Puree until
creamy. Spoon into a serving dish and garnish with olive oil and
whole olives.
Serve cold or warm with sliced bread and/or vegetables for dipping.
