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2 medium eggplants
3 tablespoons tahini
1 teaspoon crushed garlic
1/2 teaspoon black pepper
1/2 teaspoon salt1/2 fresh squeezed lemon
2 tablespoons plain yogurt


1 Tablespoon of extra virgin olive oil


Preheat the oven to 375 degrees fahrenheit

1. Punch some small holes into the eggplant. Then wrap the eggplant in aluminum foil and bake in the oven at 375 degrees for 1 hour.

2. Remove the eggplant from the oven and remove the skin.

3. Mash the eggplant and chili. A food processor can be used for this, but do not let the mixture liquify. It should be think when finished.

4. Now, mix all the ingredients together, except the garnish.

To serve: Spread the mixture on a serving plate and put a small amount of olive oil on top. Then lightly sprinkle some paprika on the top. Also do the same with some chopped parsley. Fresh Naan bread or pita bread goes well with this recipie.