Eggplant Appetizer from Nigeria
A simple spread made to eat with flat Arabian bread.
SERVES 2 -3
- 1 eggplant, large
- 1 teaspoon sesame seed, mashed (use tahini spread)
- 1/2 teaspoon salt
- 1 garlic clove, mashed
- 4 tablespoons lemon juice
- 2 tablespoons parsley, fresh and finely chopped
Bake or steam the eggplant until tender -- about 25 minutes.
Scrape out the soft flesh from the skin. Add the sesame paste to this, the salt, garlic and lemon juice.
Mound on a small dish and sprinkle with parsley. Serve with flatbread.