Guest guest Posted January 21, 2004 Report Share Posted January 21, 2004 2 large eggplants 1/4 cup lemon juice 1 pinch salt 1-tablespoon olive oil 1-cup plain yoghurt 1/4-cup tahini 1/2-teaspoon vegetarian teriyaki sauce 1 clove crushed garlic Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet; put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl. Stir in the lemon juice, salt, olive oil, and plain yoghurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teriyaki sauce and garlic. Refrigerate until you are ready to serve. Quote Link to comment Share on other sites More sharing options...
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