Recipe By: MasterCook Recipe Archives; Serving Size: 1
Pierce the skin of the eggplant and placed on foil lined baking sheet
- 2 large eggplants
- 1/4 cup tahini
- 1 small onion
- 7 cloves garlic
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon vinegar
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- salt -- to taste
- red pepper -- for garnish
Broil, turning once, until they are oozing and the skin is black on
Throw the eggplants in cold water and peel.
Drain the flesh and pop into a blender.
Add a *conservative* amount of all ingredients and blend on low, for
a minute or two (until creamy and well-blended) you may have to add
water to achieve desired consistency.
Adjust the seasoning by adding ingredients and blending and tasting.
Pour into a serving bowl and drizzle with some more olive oil and
garnish with red pepper or paprika and a sprig of parsley.
Per serving: 807 Calories; 49g Fat (50% calories from fat); 23g
Protein; 86g Carbohydrate; 0mg Cholesterol; 48mg Sodium