Pureed Eggplant Dip (A zip of dip)

2 pounds of eggplant
½ cup fresh lemon juice
1 cup sesame tahini
1 cup plain yogurt
1 large cloves garlic, minced
1½ teaspoon salt
½ teaspoon coriander
ground pepper to taste
2 tablespoons toasted sesame seeds, for garnish

Place eggplants on a baking sheet and broil for 15 to 25 minutes, turning until eggplants collapse and are evenly charred. Remove and cool. Remove skins and discard. Place softened eggplant in blender or food processor, or mash by hand. Add remaining ingredients and puree well until smooth. Transfer to a serving dish. Chill. Garnish with toasted sesame seeds. Surround with pieces of pita bread. Makes 4 cups.
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