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From Stones River Market
<p>My Persian friend Sima introduced me to this easy, delicious appetizer, a dip that is served with toasted pita bread or crackers. It can be stored in a tightly covered dish in the refrigerator for several days.</p> <p>Eggplant is a wonderfully nutritious vegetable, with beneficial effects on blood pressure, heart, blood vessels, circulation, and many other physical factors. Everything in this recipe is good for you, and not many calories.</p>Source: This version comes from Tori Avey's Kitchen (online) (Entered by Kathleen Ferris)
Serves: 8 to 12 for appetizer
2 medium eggplants, roasted and cooled
1/3 cup tahini (sesame seed butter)
1 large clove pressed garlic
2 fresh lemons, juiced
1/2 tsp. ground cumin
1/2 tsp salt (or more to taste)
1 pinch cayenne (optional)
1 Tbsp extra virgin olive oil
1 Tbsp chopped fresh parsley
1 sprinkle paprika or smoked paprika
Step by Step Instructions
- Scoop out flesh of roasted, cooled eggplants, discarding skin. Chop eggplant coarsely.
- Place tahini, garlic, lemon juice, cumin. salt, cayenne and olive oil in food processor and blend well. Add chopped eggplant and use surge of processor to chop but not until smooth. Leave a little texture.
- Remove mixture to serving bowl, add a dash of olive oil on top, sprinkle with parsley and paprika. Serve with toasted pita or crackers.
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