Vegetarian Recipes: Egyptian Eggplant Dip

Egyptian Eggplant Dip

1 medium eggplant
1/4 cup tahini
3 Tbs lemon juice
2-4 cloves garlic, minced
1 tsp olive oil
1 tsp sesame oil
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbs chili powder
1/4 tsp red pepper flakes
1 cup chopped fresh tomatoes
1 cup chopped fresh parsley
1/2 tsp ground cumin
Pita bread or crackers

The spices can be altered to taste, especially the garlic, red pepper flakes, and salt. This dip is best if it is made the day before and allowed to stay in the refrigerator overnight, then brought to room temperature before serving.

Pierce skin of eggplant in several places with a fork or knife. Place whole eggplant in microwave and cook on HIGH for 10 minutes or until very soft. Meanwhile, cook garlic and spices in oils over medium heat, until garlic just begins to brown and other spices release their fragrances.

Add chopped tomatoes, cooking until soft. Cut cooked eggplant open and scrape out pulp. Mince finely if necessary then add to cooked spices. Add tahini and lemon juice. Serve with pita bread for an authentic Middle Eastern flavour, or with your chioce of crackers.

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