Taheeni (Lebanese Cocktail Dip)

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Taheeni (Lebanese Cocktail Dip)

 

1 cup cooked, mashed, eggplant

3 tablespoons lemon juice

3 tablespoons olive oil

1 to 2 cloves garlic

1 teaspoon salt

1 tablespoon sesame seeds

2 tablespoons finely chopped parsley

 

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.

 

 

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