Recipe By : Cindy Tarsi - The Moosewood Cookbook
Serving Size : 12 Preparation Time :3:00
Categories : Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eggplant
3 teaspoons lemon juice
1/4 cup tahini
2 garlic clove
1/4 cup parsley sprigs -- minced
1/2 teaspoon salt
2 tablespoons green onion -- minced
black pepper -- to taste
1 1/2 teaspoons olive oil
Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and
prick it all over with a fork. Place it directly on an oven rack and let
it
roast until completely popped (about 45 minutes). When it is sagging,
wrinkled, crumpled, and totally soft, you'll know it's ready. Remove it
from the oven, and let cool. Scoop the insides out and mash well. Combine
with rest of ingredients, except olive oil. Chill well. Drizzle the oil
over the top before serving. Serve with assorted crackers.
