Eggplant Dip

Recipe Ingredients

2		Eggplant
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Parsley
2		Garlic
		Black pepper
1 tablespoon	15ml	Tahini

Recipe Instructions

Serve with Melba Toast or Crudites.

1. Preheat the oven To 400. Put the eggplants on a Baking Sheet and bake for about 40 minutes, until Soft. Remove from the oven and Leave until Completely Cold.

2. Remove the Stalks from the eggplants.

3. Puree the eggplants in a Processor With the Lemon Juice, Oil and Parsley and Garlic (or Chop the eggplants Very Finely By Hand and Mash and Mix With the Other Ingredients.) Season To Taste.

4. Serve the Dip on Individual Plates, Garnished With Parsley, Lemon Wedges and Extra Oil(Not Necessary) or Spoon It Into a Small Bowl and Garnish Before Serving With Melba Toast.

(Eggplant Is Good Grilled until Charred All Over- 20 To 30 Minutes. Scrape Off the Skin. Rinse and Then Follow the Recipe Above.)

Source:
1994 Shepherd's Garden Seeds Catalog

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