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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 of Eggplant sliced into 1 inch slices
0.25 Cups of Tahini
1.0 Tablespoons of lemon juice
0.5 Teaspoons of salt
1.0 of clove garlic
Instructions
Preheat oven to 350 degrees. Spray a baking sheet with non stick cooking spray. Place eggplant slices on sheet and bake for 20-30 minutes, turning once or until soft. Let cool, then remove skin. Place eggplant and remaining ingredients in a food processor; process until smooth. Serve with pita chips and crudites.