Recipe by Engrossed
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.
Top Review by Kittencal@recipezazz
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!
- 1 large eggplant (about 2 cups)
- 1 garlic clove, minced
- 3⁄4 teaspoon salt
- 3 tablespoons sour cream or 3 tablespoons plain yogurt
- 1 teaspoon lemon juice
- 1 pinch cayenne
- fresh ground black pepper, lots
- 2 1⁄2 tablespoons sesame seeds
Directions See How It's Made
- Poke the eggplant in a couple of places with a fork and bake at 350F for about 1 hour until very soft. Let cool.
- Scoop out all of the pulp and discard skin.
- Mash pulp well and add all other ingredients (except sesame seeds).
- 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.
- Stir half of the sesame seeds into the eggplant mixture.
- Turn the eggplant mixture into an attractive serving dish and sprinkle remaining sesame seeds over the top.
- 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.