Ingredients:
- 1
eggplant
- 2
tablespoon
lemon juice
- 1/2
cup
tahini
- 2
tablespoon
sesame seeds
- 1
package Simply Organic Garlic Vinaigrette Dressing Mix
- 2
tablespoon
olive oil
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Directions:
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Preheat oven to 400 degrees. Lightly grease cookie sheet.
Prick eggplant with fork and place on cookie sheet. Bake 30 to 40 minutes, until tender. Remove eggplant from oven and submerge or rinse in cold water.
Peel and dice eggplant, then place in blender or food processor. Add lemon juice, tahini, sesame seeds and Garlic Vinaigrette Dressing Mix. Blend until smooth. Pour into a serving bowl. Mix in olive oil. Chill 2 hours before serving.
Chef Suggestions
Serve with pita bread.
Instead of rinsing with cold water, you may slice eggplant in half when cooled and scoop out meat.
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