Taheeni (Lebanese Cocktail Dip)

Recipe Ingredients

1 cup	198g / 7oz	Cooked - mashed, eggplant
3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Olive oil
1		Garlic (to 2)
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Sesame seeds
2 tablespoons	30ml	Finely chopped parsley

Recipe Instructions

Into blender put eggplant, lemon juice, olive oil, garlic and salt. Blend on high speed for one minute or until creamy, stopping to stir down if necessary.

Pour into serving bowl and sprinkle top with the sesame seeds and parsley. Chill and serve with raw vegetables, leaves of romaine lettuce, or crackers.

Source:
Mario Batali

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