From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
From Dorothy McNett's recipes at www.dorothymcnett.com. This dip or spread is one of many Middle Eastern appetizers. Serve with flat bread, crackers, or even sliced apples and more.
1 medium eggplant (about 1 pound)
With a fork, prick the eggplant skin in several places and then roast it over an open flame or under a broiler, until the skin chars and begins to crackle. (This takes 10-12 minutes on the open flame watching it carefully and turning often, and 10 - 20 minutes on a baking sheet under the broiler. ) Allow the eggplant to cool so that you can handle it, and then remove the peel. Cut it in half, chop finely and place in a bowl, mashing the eggplant with a potato masher or spoon. Beat in the taratoor sauce, lemon juice, and salt. Taste, adding more salt or lemon as needed for a great taste pleasing to you. Spread the mixture on a beautiful serving plate and sprinkle with olive oil, onions, and parsley. Serve with bread, crackers, etc.
Recipe created 2011-04-03.