INGREDIENTS:
| 2 pounds eggplants 1 cup plain yogurt 1/4 cup extra virgin olive oil 1/2 lemon juice 2 large garlic cloves, crushed | 1 tsp. salt 1/4 tsp. sugar 1/2 cup bell peppers, chopped 1/4 cup tahini (sesame seed paste) |
DIRECTION:
- Prick eggplants all over with fork, so they don’t explode while roasting.
- Roast eggplants until soft on stovetop for about 20 minutes or bake it in a 375ºF oven for 30 to 45 minutes, turning them frequently. Discard burnt eggplant skin, save juices.
- Mash eggplant, mix in the yogurt, olive oil, lemon juice and eggplant juices in a bowl. Stir in tahini and blend well.
- Transfer mixture to a serving bowl, garnish with the remaining 1/4 cup diced pepper. Serve with crackers or toasted pita bread.
Preparation and cooking time: 1 hour
Makes: 2-1/2 cups
