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Al-Ahram Weekly 25 February - 3 March 1999 Issue No. 418 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 25 February - 3 March 1999 Issue No. 418
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Travel Living Sports People Time Out Chronicles Cartoons Letters Eggplant dip
By Moushira Abdel-Malek
Ingredients:
2 large eggplants
1 cup tahina paste
1/4 cup lemon juice
1 tsp crushed garlic
1/2 tsp hot paprika (optional)
1 bunch parsley leaves (finely chopped)
1 tsp salt
Method:
Preheat oven to 200 C. Line an oven tray with aluminium foil. Make several knife cuts, 2cm long, all over the eggplant. Bake until soft. Remove from oven and cool. Scrape eggplant flesh from the skin. Place in food processor bowl with garlic, tahina, lemon juice, some water and salt. Blend for one minute, or until smooth. Transfer eggplant mixture to a serving bowl. Fold in the parsley to mix well. Cover and refrigerate until required. Allow to come to room temperature before serving. Serve as a salad or as a dip, with crisp bread, celery sticks, slices of cucumber, asparagus or tiny radish slices.
