Taheeni (lebanese cocktail dip)
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Recipe by: johannie
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 c Cooked, mashed, eggplant
3 tb Lemon jucie
3 tb Olive oil
1 lg Clove garlic
1 ts Salt
1 tb Sesame seeds
2 tb Finely chopped parsley
Into blender put eggplant, lemon juice, olive oil, garlic and salt.
Blend on high speed for one minute or until creamy, stopping to stir
down if necessary. Pour into serving bowl and sprinkle top with the
sesame seeds and parsley. Chill and serve with raw vegetables,
leaves of romaine lettuce, or crackers. From: "A Treasury Of Great
Recipes" by Mary and Vincent Price.
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