Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I think some soy sauce and or parsley would be good in this too.

Ingredients Nutrition

Directions

  1. Poke the eggplant in a couple of places with a fork and bake at 350F for about 1 hour until very soft. Let cool.
  2. Scoop out all of the pulp and discard skin.
  3. Mash pulp well and add all other ingredients (except sesame seeds).
  4. Roast sesame seeds in a small pan on stovetop or 400F oven, stirring if needed. When light brown in color, remove from heat and let cool.
  5. Stir half of the sesame seeds into the eggplant mixture.
  6. Turn the eggplant mixture into an attractive serving dish and sprinkle remaining sesame seeds over the top.
  7. This dish may be served as an appetizer with crackers or breadsticks. It is also a great condiment for Baked Polenta squares, and goes very well with an antipasto platter.
Most Helpful

5 5

I really enjoyed this as a dip I added in more fresh garlic and used greek yogurt, also I used seasoned salt, great dip and I will make again soon, thanks Engrossed!