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1 large eggplant
2 cloves garlic
2 tablespoons Tahini
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup yogurt
3 tablespoons olive oil
several whole olives
Heat oven to 400 degrees
Place whole eggplant on a baking sheet and bake until outer shell is crisp and inside is soft and mushy. A fork should pass easily through the eggplant when done (about 1 hour).
Let the eggplant cool, then remove and discard black skin and green cap. Spoon the insides into a food processor or a blender. Add garlic, Tahini, salt and lemon juice and yogurt. Puree until creamy. Spoon into a serving dish and garnish with olive oil and whole olives.
Serve cold or warm with sliced bread and/or vegetables for dipping.
2 cloves garlic
2 tablespoons Tahini
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup yogurt
3 tablespoons olive oil
several whole olives
Heat oven to 400 degrees
Place whole eggplant on a baking sheet and bake until outer shell is crisp and inside is soft and mushy. A fork should pass easily through the eggplant when done (about 1 hour).
Let the eggplant cool, then remove and discard black skin and green cap. Spoon the insides into a food processor or a blender. Add garlic, Tahini, salt and lemon juice and yogurt. Puree until creamy. Spoon into a serving dish and garnish with olive oil and whole olives.
Serve cold or warm with sliced bread and/or vegetables for dipping.
