A roasted eggplant dip or spread. Delicious served with pita or veggies.
Nutrition
Ingredients
2 medium eggplant
1/4 cup lemon juice
1/4 cup tahini
2 TBSP sesame seeds
4 cloves roasted garlic
salt and pepper to taste
1 1/2 TBSP olive oil
1/2 bulb fennel chopped
1 lb ground turkey
Directions
1. Preheat oven to 400 degrees F.
2. Make holes all over skin of eggplant with fork. Wrap with aluminum foil. Place on baking sheet.
3. Take garlic bulb and lightly code it with oil. Wrap with aluminum foil and place on baking sheet.
4. Roast turning occasionally until soft. It will take about 45 minutes.
5. Peal off skin.
6. Place eggplant, lemon juice, garlic, fennel, in a blender.
7. Add oil to frying pan. Add turkey and ingredients from blender. Cook until turkey is done.
8. Add Tahini, and sesame seeds.
9. Serve cold or hot with bread and veggies.
NutritionIngredients
2 medium eggplant
1/4 cup lemon juice
1/4 cup tahini
2 TBSP sesame seeds
4 cloves roasted garlic
salt and pepper to taste
1 1/2 TBSP olive oil
1/2 bulb fennel chopped
1 lb ground turkey
Directions
1. Preheat oven to 400 degrees F.
2. Make holes all over skin of eggplant with fork. Wrap with aluminum foil. Place on baking sheet.
3. Take garlic bulb and lightly code it with oil. Wrap with aluminum foil and place on baking sheet.
4. Roast turning occasionally until soft. It will take about 45 minutes.
5. Peal off skin.
6. Place eggplant, lemon juice, garlic, fennel, in a blender.
7. Add oil to frying pan. Add turkey and ingredients from blender. Cook until turkey is done.
8. Add Tahini, and sesame seeds.
9. Serve cold or hot with bread and veggies.
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