TAHEENI (Lebanese Cocktail Dip)

By franker32

This recipe comes from the Mary and Vincent Price cookbook.

Ingredients

• Cooked Eggplant
• Lemon
• Olive oil
• Garlic
• Salt Sesame seeds
• parsley

Preparation

Step 1

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.