Source: The Olive Oil Source
September 01, 2007
This dip makes a great vegan sauce for dipping veggies or pita bread. This is best if made a day ahead. Refrigerate until ready to serve. Bring to room temperature before serving.
Makes 2-1/2 cups
Prep time: 1 hour
2 eggplants (about 1-1/2 pounds each)
1 tablespoon Tahini
Juice of 1 lemon
2 garlic cloves, minced
3 teaspoons chopped flat leaf parsley
2 teaspoons chopped fresh mint leaves
Salt and pepper to taste
2 tablespoons The Olive Oil Source medium-flavor extra virgin olive oil
1/4 teaspoon cumin for garnish
Preheat oven to 425°F.
Pierce the eggplants in several places with the tines of a fork. Wrap them separately in aluminum foil; place on a baking sheet. Bake until soft, about 45 minutes.
Unwrap the eggplants; let stand until cool enough to handle. Halve them lengthwise; carefully remove the flesh, discarding the seeds and the skin.
Coarsely chop the eggplant flesh and place it in a medium bowl. Add the Tahini, lemon juice, garlic, 2 teaspoons parsley, mint and salt and pepper; mix well.
Place the mixture in a serving bowl, drizzle extra virgin olive oil over the top, and sprinkle with the remaining teaspoon of parsley and the cumin.
Serve at room temperature.
September 01, 2007
This dip makes a great vegan sauce for dipping veggies or pita bread. This is best if made a day ahead. Refrigerate until ready to serve. Bring to room temperature before serving.
Makes 2-1/2 cups
Prep time: 1 hour
2 eggplants (about 1-1/2 pounds each)
1 tablespoon Tahini
Juice of 1 lemon
2 garlic cloves, minced
3 teaspoons chopped flat leaf parsley
2 teaspoons chopped fresh mint leaves
Salt and pepper to taste
2 tablespoons The Olive Oil Source medium-flavor extra virgin olive oil
1/4 teaspoon cumin for garnish
Preheat oven to 425°F.
Pierce the eggplants in several places with the tines of a fork. Wrap them separately in aluminum foil; place on a baking sheet. Bake until soft, about 45 minutes.
Unwrap the eggplants; let stand until cool enough to handle. Halve them lengthwise; carefully remove the flesh, discarding the seeds and the skin.
Coarsely chop the eggplant flesh and place it in a medium bowl. Add the Tahini, lemon juice, garlic, 2 teaspoons parsley, mint and salt and pepper; mix well.
Place the mixture in a serving bowl, drizzle extra virgin olive oil over the top, and sprinkle with the remaining teaspoon of parsley and the cumin.
Serve at room temperature.