 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This is my recipe that I made from a mixture of different recipes on the web. It is yumm-os! Ingredients:
4 medium eggplants |
10 -12 garlic cloves |
1/2-2/3 cup tahini |
2 tablespoons mayonnaise |
1/2 teaspoon black pepper |
2 lemons, juice of |
Directions:
1. Preheat oven to 475°F.
2. Make a deep slit lengthwise down the eggplants.
3. Cut garlic cloves lengthwise in half and stuff them in the slits of the eggplants.
4. Bake eggplants for 45 minutes to 1 hour or until the skins are extreme shriveled and the eggplant gives to the touch.
5. Remove eggplants from the oven and let rest for 20 minutes or until cool enough to handle.
6. Peal the skin off the eggplants and put the meat center in a food processor
7. Process to a smooth paste.
8. Add tahini, mayonnaise, black pepper, and lemon juice and process until combined.
9. Chill and serve or serve at room temperature.
10. Enjoy!
|
|