Ingredients
-
1
-
1
-
3/4
-
3
-
1
-
1
-
-
2 1/2
-
-
-
-
-
-
-
Directions
Sesame Eggplant, 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 , I really enjoyed this as a dip I added in more fresh garlic and used greek yogurt, also used seasoned salt, great dip and I will make again soon, thanks 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
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Steps
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1
Done
|
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
Done
|
Scoop Out All of the Pulp and Discard Skin. |
|
3
Done
|
Mash Pulp Well and Add All Other Ingredients (except Sesame Seeds). |
|
4
Done
|
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
Done
|
Stir Half of the Sesame Seeds Into the Eggplant Mixture. |
|
6
Done
|
Turn the Eggplant Mixture Into an Attractive Serving Dish and Sprinkle Remaining Sesame Seeds Over the Top. |
|
7
Done
|
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. |
