2 pounds eggplants
juice of 1-2 lemons (save rind for grating)
2 garlic cloves
4 tablespoons plain yogurt
2 tablespoons tahini
salt and pepper to taste
1 green/red/yellow/orange pepper
2 tablespoons chopped fresh parsley.
Roast eggplants at 450 degrees, oiled pan, 20-30 minutes, until charred and shriveled. Allow to cool. Remove seeds, and process flesh with skins in a food processor. Stir in other ingredients and serve with pita.
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