Rating4/5 (from 3 ratings)4
Yielddepends on your eggplant
1 egg plant, skinned and chopped
1 lemon, cut for squeezin
1 big garlic clove or several smaller ones to taste, peeled
1 teaspoon sea salt
4 tablespoon fresh parsley
olive oil, to taste and to consistency
peel and chop eggplant and put in a bowl with a little olive oil and lemon juice and salt mix well stick in the fridge for a bit( hour or more) then wash and coursly chop your parlsey put that and garlic in the food processor or blender and mix add egg plant and belnd until smooth! enjoy as a salad or dip or spread wonderful with hummus and falafel!
Omshanti's ThoughtsBy omshanti
still working on my fav. persian recipes to turn them raw and vegan, but this one turned out better than expected! usually the eggplant is roasted until the insides are gooey, but i found soaking the eggplant in a mixture of salt, lemon juice and olive oil and massageing gently for a minute or two actually softens it enough to blend to a very similar consistency! it is a pretty shade of green, unlike the cooked version….
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