Directions

1. Grill the eggplant until it's perfectly done and very soft all through. I usually throw a couple eggplants on the side of the grill every time we do some grilling. When they are done, let them cool then peel and preserve them in the freezer in small bags. When you need grilled eggplants, defrost one bag and put it in a colander to drain excess water.
2. In a mixing bowl, add the other ingredients except the olive oil and mix well.
3. Cut the eggplant into rough chunks and add to the previous mixture.
4. Scoop in a serving platter and drizzle with olive oil.
5. It tastes best when it is cool, so you can take it out of the refrigerator and set aside for 10-15 mintues before severing.

• |97.125.204.xxx |2009-10-24 15:59:55 Jane  - "to die for"!
  I know that's a dramatic thing to say about a DIP but this truly is an awesome appetizer that will dazzle your guests from the middle east! Thank you Ghinwa for sharing this excellent recipe! Can you tell your fans how to make the homemade yogurt??
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• |89.211.147.xxx |2009-11-29 02:01:58 maryam
  your website is a very big help to new wives who wants to learn the basic dishes. this is my husband's favorite... keep it up!
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