Family Cookbook
source Chef of the Sunship IV on the Nile
excellent served on soft pita bread...
(note: measurements converted from metric...approximately)
serves 10 as appetizer
Required Ingredients
| 3 ½ | Pound | eggplant |
| ⅝ | Pound | onion |
| ½ | Pound | sesame paste (tahina) |
| 1 | Tablespoon | lemon juice/lime juice |
| 1 | Teaspoon | chopped garlic |
| Pinch | cumin (.01 pound) |
| Pinch | red chile (.01 pound) |
| ⅛ | Pound | olive oil |
| | salt & pepper to taste |
Preparation Instructions
- preheat oven to 350 deg, roast onions and eggplant, clean under running water
- chop eggplants and onion and mix with tahina
- add rest of ingredients and mix all together; season to taste;
- garnish with fresh parsley and serve with fresh pita bread