This is a great vegetarian appetizer, which comes from the middle east, especially Lebanon and Jordan.
It is also great for dinner, served with toasted pita bread.
Ingredients:
1 eggplant
1/4 cup lemon juice
1/4 cup tahina ‘sesame paste’
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Preheat oven to 200 deg. C. Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast for 35 minutes, turning occasionally. Remove from oven, and place on a rack to cool and peel off the skin.
Place eggplant, lemon juice, tahina, sesame seeds, and garlic in a blender and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
thank you Waleg for all these tasty recipes... my mother is a fan of your site just for recipes...I don't know if she is going to succeed but I am eager to taste...
Alain NRM,
Please pass our greetings to your mum and wish her a happy and blessed Ramadan :)
If she needs any help with the recipes, just post a comments or send us an email to: info (at) waleg.com :)
ehh H.A.R all the dishes that involves eggplants come from Damascus, Syria. Jordan was basically the syrian dessert that was created in 1924 after a deal with Winston Churchill. Damascus was called "matbaghh", (the kitchen) in the medieval Arab world. And it also known as "mtambal".
I think George is right!!! :)
thanks for the receipe! :)
to George
Its known that all recipes with vegetables came with the ottomans! their cooks made new recipes and these recipes came to 'sham' later .... you believe that 'Aloumaween' were cooking with eggplants!! ehhh give me a break!
@cupcake
if it doesn't bother you ,could you plz tell me what does "Aloumaween" mean?
thanks
The Umayyad Caliphate (Banu Umayyah) ...
yum yum-I love it! <3