What you need:
2 medium eggplants, sliced lengthwise
2 tablespoons olive oil
4 large garlic cloves, peeled
1 chili pepper, seeded and cut into strips
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
1 teaspoon salt
1 tablespoon lemon juice
2 tablespoons parsley, chopped
What you do:
1. Preheat oven to 350 degrees F. Brush eggplant slices with olive oil. Arrange on a baking pan and bake for 15 minutes. Take them out, top with garlic cloves and chili strips, and return to the oven for 20 minutes more. They should be soft and easy to peel.
2. Meanwhile, toast sesame and sunflower seeds until golden, in dry pan over low. Blend or pestle seeds with salt, baked garlic, chili, and olive oil.
3. Peel the eggplant and mix with seed paste. Use hand blender to turn it into a paste (as chunky or as smooth as you like). Mix in lemon juice and chopped parsley.
This is a Middle Eastern dip/spread, something like hummus. I like it on ricecakes or as a dip for veggies.
Source of recipe: I saw this on TV, but forgot the recipe and this is what I came up with after mixing several recipes I found on the internet.
Originally found here
