Ingredients
3 cups chopped eggplant 3 cloves garlic 1/2 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 1 small bunch parsley 1/2 cup sesame paste-Tahini Heat a large non-stick skillet over medium flame. Add in the eggplant and toss and toast for 5-10 minutes until pieces are caramelized and soft. Remove from heat and add the eggplant and all other ingredients into a blender. Pulse for 3-5 minutes until smooth. Serve warm or chilled with toast or pita chips.
1 Comment
Kathy
1/19/2017 07:39:40 am
Sounds delicious and do easy!
Reply
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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