Wash eggplant and prick several times with fork. Place on cookie sheet and roast in 350F oven for 45 minutes, or until soft. You may also roast the garlic for the same amount of time (a whole head - use rest of cloves for other recipes), it will make a milder dish. Allow eggplant to cool 10 minutes. Cut in half lengthwise and scrape out seeds. Scrape pulp into food processor. Add tahini, garlic, and 1 Tablespoon olive oil, process until almost smooth. Refrigerate unless serving immediately. Serve in garnished with parsley and drizzle of olive oil.
Host, Girl Scout/Guide Leaders Forum
When we asked Amanda for permission to post her recipes, she replied, "Please give additional credit to Vivian C. (my mom-in-law), she's taught me most of what I know about Lebanese cooking."
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