Sesame Eggplant Appetizers Recipe
Ingredients
2 tablespoons sesame seed
1 medium eggplant
1/2 clove garlic, finely chopped
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons sour cream
Lemon juice
Dash of ground red pepper
Directions
Preheat the oven to 400 degrees.
Put sesame seeds in a small heavy pan and roast in the oven until slightly brown.
Wash the eggplant and prick the skin in one or two places with a fork.
Bake the unpeeled vegetable until it is very soft and partly collapses, about one hour and fifteen minutes.
Cool slightly, open it and remove the soft pulp.
Mash and beat until very smooth.
Discard the skin.
Add the garlic, salt, black pepper, sour cream, one tablespoon of the toasted sesame seed, one half teaspoon lemon juice and red pepper to the mashed pulp.
Chill thoroughly.
Put sesame seeds in a small heavy pan and roast in the oven until slightly brown.
Wash the eggplant and prick the skin in one or two places with a fork.
Bake the unpeeled vegetable until it is very soft and partly collapses, about one hour and fifteen minutes.
Cool slightly, open it and remove the soft pulp.
Mash and beat until very smooth.
Discard the skin.
Add the garlic, salt, black pepper, sour cream, one tablespoon of the toasted sesame seed, one half teaspoon lemon juice and red pepper to the mashed pulp.
Chill thoroughly.
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