Mediterranean Eggplant Dip

Name: Mediterranean Eggplant Dip
Total time: 45 min
Yield: 15 to 20 hors d'oeuvre servings
Cuisine: mediterranean
Ingredients: 2 pounds eggplant; 1 or 2 cloves of garlic, pressed; 1/4 cup tahini (Middle Eastern sesame paste); 1/4 cup lemon juice; 6 ounces peeled, chopped tomatoes (about 1 cup); 1/2 pound green and/or red peppers, diced; 8 scallions, sliced, or about 1 cup; 1/4 cup chopped parsley; 2 teaspoons salt or 1 tablespoon spiced salt

Total Time: 45 minutes
Rating: 4(33)
Comments: Read comments

Featured in: Food; DELICIOUSLY UNEXPECTED BEGINNINGS

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Ingredients

Yield:15 to 20 hors d'oeuvre servings

2pounds eggplant
1 or 2cloves of garlic, pressed
¼cup tahini (Middle Eastern sesame paste)
¼cup lemon juice
6ounces peeled, chopped tomatoes (about 1 cup)
½pound green and/or red peppers, diced
8scallions, sliced, or about 1 cup
¼cup chopped parsley
2teaspoons salt or 1 tablespoon spiced salt

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 400 degrees.
Step 2
Spear the eggplants several times with a knife, so that they will not explode in the oven. Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
Step 3
Slice the eggplants in half. With a spoon, remove the eggplant flesh from the skin. (It is easiest to do while the eggplant is still hot; wear a rubber glove.) Purée the eggplant.
Step 4
When the purée has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
Step 5
Taste for salt; add more if necessary.
Step 6
Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.