{"id":8997,"date":"2007-08-31T07:04:43","date_gmt":"2007-08-31T05:04:43","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2007\/08\/31\/eggplant-dip\/"},"modified":"2007-08-31T07:04:43","modified_gmt":"2007-08-31T05:04:43","slug":"eggplant-dip","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/eggplant-dip\/","title":{"rendered":"Eggplant Dip"},"content":{"rendered":"

<\/font><\/a> <\/p>\n

<\/div>\n

<\/b><\/font>Ingredients<\/b><\/font><\/p>\n

<\/div>\n

1 Large round eggplant (Aubergine)
2 or 3 cloves of Garlic
4 tblsp Tahina (Sesame seed paste)
4 tblsp Lemon Juice
Red Pepper
Chopped Parsley
Olive Oil
Salt
Slices of Red bell pepper for garnish<\/font><\/p>\n

<\/div>\n


Method<\/b><\/font><\/p>\n

<\/div>\n

Cook the egg plant in a hot oven or on a fork over the flame of a gas stove.
When it is well cooked through and the skin is blackened douse it with cold water.
Peel and chop the eggplant into very small pieces.
Mash the cloves of garlic with some salt to a paste.
Add the egg plant and then mash to a very smooth consistency.
Blend the Tahina, lemon juice and add to the egg plant.
Serve in a bowl with olive oil and garnish with the chopped parsley and red bell pepper. Eat with chips, flat bread, crackers etc.
<\/font><\/p>\n","protected":false},"excerpt":{"rendered":"


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