Cooking Index - Cooking Recipes & IdeasTaheeni (Lebanese Cocktail Dip) Recipe - Cooking Index

Taheeni (Lebanese Cocktail Dip)

Courses: Dips and Spreads, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 cup 198g / 7ozCooked - mashed, eggplant
3 tablespoons 45mlLemon juice
3 tablespoons 45mlOlive oil
1   Garlic (to 2)
1 teaspoon 5mlSalt
1 tablespoon 15mlSesame seeds
2 tablespoons 30mlFinely chopped parsley

Recipe Instructions

Into blender put eggplant, lemon juice, olive oil, garlic and salt. Blend on high speed for one minute or until creamy, stopping to stir down if necessary.

Pour into serving bowl and sprinkle top with the sesame seeds and parsley. Chill and serve with raw vegetables, leaves of romaine lettuce, or crackers.

Source:
Mario Batali

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