Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

This is an Egyptian recipe from a culinary learning packet that my DD received at ACCC culinary school. I have rewritten the directions to make them clearer. I have not tried it.

Ingredients Nutrition

Directions

  1. Preheat oven at 350 degrees F.
  2. Slice, then roast eggplant in oven with olive oil drizzled over it on a jelly roll pan lined with parchment paper for 45 minutes.
  3. In a blender combine sesame tahini, lemon juice, garlic, salt, black pepper, onion powder, coriander, parsley, cumin.
  4. Peel roasted eggplant slices and add them to the blender.
  5. Blend until smooth and serve with pita.
  6. Enjoy!
Most Helpful

5 5

Nice healthy dip to enjoy at a girls night out. I did use roasted garlic.
made for veggie tag.

5 5

Excellent recipe! I followed it to the letter except that I cut back the olive oil a bit because I can't have too much fat. Will make this again for sure :) Thanks for sharing!
Made for Ramadan Tag 2012 / N*A*M*E Forum