This is a dip to use with veggies or crackers.
Ingredients:
1 large eggplant
2 garlic cloves
1/4 cup of lemon juice
3 Tbl tahini
1/4 cup oil
2 Tbl parsley
Directions:
Preheat oven to 350 degrees
Cut eggplant in half and broil for about 45 minutes or until tender, turning occasionally. Allow to cool, then peel and discard skin. In a blender or food processor, puree eggplant and then combine with oil, lemon juice, and garlic. Garnish with parsley. Serve with whole wheat pita bread, cut into wedges.
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