RED LOBSTER CHEESE BISCUITS
INGREDIENTS:
1 md Eggplant 1 ts ;Water
Olive oil 3/4 ts Salt
5 ts Tahini 1/4 ts Garlic powder
1 ts Lemon juice
1 md Eggplant 1 ts ;Water
Olive oil 3/4 ts Salt
5 ts Tahini 1/4 ts Garlic powder
1 ts Lemon juice
~Bake eggplant at 350 deg. for 1 1/2 -
2 hours, until it is quite soft.
~Let eggplant cool; then slit skin & scoop out all the pulp.
~Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours.
~Remove from refrigerator & mince well. Add tahini, lemon juice, water, salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle Eastern flavor.
2 hours, until it is quite soft.
~Let eggplant cool; then slit skin & scoop out all the pulp.
~Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours.
~Remove from refrigerator & mince well. Add tahini, lemon juice, water, salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle Eastern flavor.