Saturday, August 22, 2009
Stuffing garlic in the eggplant while you cook it makes it extra tasty. It also gives it a very unique smoky flavor. Traditionally this dip is served with pita bread but I have known people to use it as a vegetable dip as well. No matter what you choose I am sure it will be fantastic. You can not go wrong with a great recipes like this.
1 large eggplant
3garlic cloves, smashed
juice of ½ lemon
1 tablespoon olive oil
3 tablespoons tahini
1. Pre-heat oven to 400 F. Prick eggplant all over carefully with a knife, stick garlic inside of eggplant slits. Place eggplant on a baking sheet and cook for 1 hour turning occasionally.
2. After eggplant has cooled peel skin. Place eggplant in a strainer with small holes and smash with fork allowing extra water to drain.
3. In a bowl add eggplant and continue to mash. Add lemon juice, olive oil and tahini, mix well.