Take a turn from normal holiday dishes by mixing it up with an Eggplant Dip. Bursting with flavor, this recipe will be sure to wow your guests during a dinner party!
- 2 pounds eggplant
- 1 or 2 cloves of garlic, pressed
- 1/4 cup tahini (Middle Eastern sesame paste)
- 1/4 cup lemon juice
- 6 ounces peeled, chopped tomatoes (about 1 cup)
- 1/2 pound green and/or red peppers, diced
- 8 scallions, sliced, or about 1 cup
- 1/4 cup chopped parsley
- 2 teaspoons salt or 1 tablespoon spiced salt
Preheat oven to 400 degrees.
Spear the eggplants several times with a knife, so that they will not explode in the oven. Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
Slice the eggplants in half. With a spoon, remove the eggplant flesh from the skin. (It is easiest to do while the eggplant is still hot; wear a rubber glove.) Puree the eggplant.
When the puree has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
Taste for salt; add more if necessary.
Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.