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Mar 21

Written by: SuperUser Account
Sunday, March 21, 2010 


  • 2  eggplants
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tahini
  • 2 tablespoon yogurt
  • 1 garlic clove, minced or crushed
  • 2 pinches of ground cumin
  •  A pinch lemon juice salt 
  •  2 pinches Paprika


Preheat oven to 180 degrees or less depending on your oven. Place eggplants on a baking sheet. Roast until very tender, about 40-45 minutes. Let eggplants cool and drain in a colander for 20 minutes, then peel the skin off. Place eggplants, olive oil, yogurt, tahini, garlic, cumin, lemon juice salt, the salt, and a pinch of paprika in the work bowl of a food processor. Pulse until the eggplant is smooth. You may serve cold or room tempreture

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