Taheeni (lebanese cocktail dip)
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
