Ingredients
2 large eggplants
2 Tablespoons olive oil
1/3 cup tahini (available in most grocery stores)
3 cloves garlic, sliced in half
2 teaspoons GOLDEN BLOSSOM HONEY
3 Tablespoons lemon juice
3/4 teaspoon salt
1 teaspoon fresh parsley, chopped
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Slice eggplants into 1/2 inch thick rounds and brush with olive oil. Grill or broil eggplant slices until brown, turning once, being careful not to burn. Let cool. Peel or trim away skin and cut slices into quarters. Puree eggplant in food processor. Add remaining ingredients (except parsley) and continue processing for 1 to 2 minutes, until mixture is thick and creamy. Garnish with parsley.
Yields: about 4 cups
Yields: about 4 cups
