Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Salads Ethnic
Amount Measure Ingredient -- Preparation Method
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2 large eggplants
4 cloves garlic 0r more -- minced
2 tbs tahini
2 tbs olive oil
juice of 1 large lemon
2 tbs grated onion
1 tsp cumin
1 tsp zataar -- opcional)
salt and pepper -- to taste
1 tsp oregano
1/2 tsp thyme
1. Pierce eggplants with a fork and bake them at 400 F until tender or
broil them, turning a few times
2. Let cool a little and scoop out the pulp
3. Mash with a fork or use a food processor to make a paste. I prefer the fork
4. Combine with the rest of the ingredients. Correct seasonings
5. Drizzle some olive oil on top
6. Serve with chopped parsley and pita bread
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NOTES : For a smokier flavor, char eggplants over stove top flame
