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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From: The Vegetarian Epicure by Anna Thomas, first edition 1972. This book was a real find! I think some soy sauce and or parsley would be good in this too. Ingredients:
1 large eggplant (about 2 cups) |
1 garlic clove, minced |
3/4 teaspoon salt |
3 tablespoons sour cream or 3 tablespoons plain yogurt |
1 teaspoon lemon juice |
1 pinch cayenne |
fresh ground black pepper, lots |
2 1/2 tablespoons sesame seeds |
Directions:
1. Poke the eggplant in a couple of places with a fork and bake at 350F for about 1 hour until very soft. Let cool.
2. Scoop out all of the pulp and discard skin.
3. Mash pulp well and add all other ingredients (except sesame seeds).
4. Roast sesame seeds in a small pan on stovetop or 400F oven, stirring if needed. When light brown in color, remove from heat and let cool.
5. Stir half of the sesame seeds into the eggplant mixture.
6. Turn the eggplant mixture into an attractive serving dish and sprinkle remaining sesame seeds over the top.
7. This dish may be served as an appetizer with crackers or breadsticks. It is also a great condiment for Baked Polenta squares, and goes very well with an antipasto platter.
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