TAHEENI (Lebanese Cocktail Dip)

This recipe comes from the Mary and Vincent Price cookbook.
TAHEENI (Lebanese Cocktail Dip)
TAHEENI (Lebanese Cocktail Dip)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cooked Eggplant

  • Lemon

  • Olive oil

  • Garlic

  • Salt Sesame seeds

  • parsley

Directions

1. Into a container of a blender put: 1 cup cooked, mashed eggplant, 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 large clove garlic and 1 teaspoon salt. Cover and blend for 1 minute or until creamy stopping to stir down if necessary. 2. Pour in serving bowel and sprinkle surface with: 1 tablespoon sesame seeds and 2 table finely chopped parsley. 3. chill and serve with romaine lettuce, raw vegetables or crackers.

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