Israeli Eggplant Salad
Recipe Description
Serves 4.Ingredients
- 2 lbs. Eggplant
- 4 garlic cloves
- 1/4 c. tahini
- 1/4 c. lemon juice
- 6 oz. chopped tomatoes
- 8 oz. chopped green bell pepper|green peppers
- 8 scallions, chopped
- 1/4 c. parsley
- 2 tsp. salt
- 1/2 tsp. pepper
- Wash Eggplant and bake at 500 degrees for 45 minutes-1 hour until very soft.
- Peel and place in food processor with garlic, tahini and lemon juice.
- Process until smooth. Add other ingredients with short on-off pulse.
- Serve chilled.
This article uses material from the "Israeli Eggplant Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
