Easy eggplant appetizer –takes less than 10 minutes to make!
My family really likes this recipe; you can make it tangier by
adding more lemon juice or vinegar. Cooking in the microwave will get it done
in a jiffy, but for added grill flavor I put it under the broiler or on the
grill.
Ingredients:
1 large eggplant
1 clove garlic minced
2 tablespoons finely chopped onion
¼ teaspoon cumin
1 tablespoon lemon juice
¼ teaspoon salt
Pepper to taste
2 tablespoons tahina paste – optional
Wash eggplant, make slashes in skin with sharp knife, put on
microwave safe dish and microwave as for a baked potato, about 5 minutes until
very soft and liquid oozes out. This next step is optional:
Preheat oven broiler to 500˚; place cooked eggplant on
broiler safe pan and place under broiler. Cook until skin starts to char, turn
eggplant over to char other side.
Take eggplant out of oven and slice lengthwise, scoop out
soft insides being careful not to get in any skin pieces. The darkened part
under the skin tastes great though, so scoop all that in.
Smash cooked eggplant with fork, and add remaining
ingredients, this leaves the eggplant mix chunky; you can also puree this in
your food processor for a smooth paste.
Serve with crackers, pita bread, veggies; also great as a
spread on cooked fish and chicken.
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