Recipe Corner: Baked Eggplant Appetizer with Vegetables



2 large eggplant, washed and pierced with a fork

1/3 cup tahini (to taste)

3-4 cloves garlic, minced

2 tablespoons olive oil

Juice of 2 large lemons (to taste)

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1/2 cup red onions, minced

1/4 cup green bell pepper, chopped

Salt, black pepper, paprika, cumin and cayenne pepper (to taste)

Olive oil

Chopped fresh parsley, mint and dill

Assorted vegetables including fresh carrots, cabbage, celery, cucumbers and radishes



Pre-heat oven to 400 degrees. On a cookie sheet, bake the eggplant until they collapse and the skin is slightly charred. Cool eggplant completely and peel off skin. In a large bowl, mash the eggplant until smooth, then add tahini, garlic, olive oil, lemon juice, red onions, bell pepper, and choice of seasonings. Mix thoroughly until all ingredients are well blended; add more lemon juice or spices if desired. Cover and chill overnight or serve at room temperature. Drizzle with olive oil and garnish with choice of parsley, mint and dill. Serve appetizer with assorted vegetables, crackers, cheese, olives, Armenian pita bread and lavosh.

Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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