Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Eggplants 1 lg Garlic clove
2 ea Lemons, juiced 1/4 c Chopped parsley, fresh
2 tb Tahini 2 tb Olive oil
Salt

Cook eggplants whole on all sides, turning as necessary til lthey are soft
throughout the skin is charred. Set aside to cool for 1 hour.

Peel eggplants discard skin. In a mixing bowl, add lemon juice tahini.
Blend well. Add salt to taste.

Finely chop the garlic clove add to mashed eggplant. Stir well chill.
To serve, place in a flat serving dish garnish with parsley. Pour olive
oil the top.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

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