TAHEENI (Lebanese Cocktail Dip)
By franker32
This recipe comes from the Mary and Vincent Price cookbook.
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Ingredients
- Cooked Eggplant
- Lemon
- Olive oil
- Garlic
- Salt Sesame seeds
- parsley
Details
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.
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