From The New Moosewood Cookbook.
Ingredients:
- A little oil, for the baking sheet
- 1 medium (7 inch) eggplant
- 2 medium cloves garlic, minced
- ¼ C. fresh lemon juice
- ¼ C. sesame tahini
- ½ t. salt
- Black pepper and cayenne, to taste
- Olive oil
- Freshly minced parsley
Steps:
- Preheat oven to 350.
- Slice the eggplant in half lengthwise and place face down on a lightly oiled baking sheet. Bake for 30 minutes or until tender. Cool.
- Scoop out the pulp and discard the skin. Place pulp, garlic, lemon juice, tahini and salt in a food processor and puree until smooth. Cover tightly and chill.
- Just before serving, drizzle the top with olive oil and sprinkle with minced parsley. Serve with crackers, chips or pita bread.
