This is my first post forthe new year!
Eggplant is one of my favorite veggies. I can do many ways with it. This eggplant dip is easy to make, the only hassle is cooking the eggplant. It takes a little practice and patience before you will master this. This is a Middle Eastern appetizer. The Filipino version is different. We don't use olive oil, tahina paste but instead we add vinegar, onions & tomatoes.
2 large round eggplant
3 cloves of garlic, peeled & chopped
5 tbsp. tahina paste
6 tbsp. of lemon juice
dash of salt, pepper
olive oil about 2 tbsp.
chopped parsley about 2 tbsp.
Cook the eggplant in hot oven or over the flame of a gas stove. When cooked, the eggplant is soft all over(the skin black). Let cool, peel skin and chop into small pieces. Mash cloves of garlic and chopped finely. Add to eggplant and mash to smooth concitency. Add tahina, lemon juice, salt & pepper. Mix well. Serve in a bowl. Drizzle with olive oil on top. Garnish with chopped parsley.
Serve with Pita bread.