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Sub-Saharan African Vegan Recipes
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Eggplant Appetizer from Nigeria
From: Zurie

A simple spread made to eat with flat Arabian bread.


  • 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.