1. Pierce the eggplants with a fork. Bake 350°F. for 1 hour or until fork-tender. Place in a large bowl with cold water until they’re cool enough to handle. Squeeze to remove any bitter juices.
2. Put the lemon juice, tahini and garlic in a food processor. Cover and process until smooth. Add the eggplant and oil. Cover and blend until the mixture is puréed. Season to taste. Spoon the eggplant mixture into a serving bowl. Sprinkle with parsley. Makes 3 1/2 cups.
3. Bake and cool the bread according to the package directions. Diagonally cut the bread into 1-inch thick slices. Brush the bread slices with oil. Grill or broil the bread as directed below. Serve with dip.
TIP: To Grill: Lightly oil the grill and heat the grill to medium-high. Place the bread on the grill. Grill the bread for about 4 minutes or until lightly browned, turning the bread at a 90° angle, (making crisscross grill marks) halfway through cooking.
To Broil: Heat the broiler. Place the bread slices on a baking sheet. Broil the bread so the top is 7 inches from the heat for 2 minutes or until lightly browned, turning over halfway through cooking.
Recipe can easily be halved.
This recipe has been added to the following public cookbooks:
Mommy Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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