Finger Food Recipes: Eggplant Dip with Toast

Finger foods are usual staples in parties and for a homemaker its really handy if you have a couple of easy recipes you can whip up on a short notice. But if you ask me, I know just a few so I decided to browse around and dig up recipes great for parties and picnics.

Here's my first feature: Eggplant Dip with Toast

Ingredients:

2 large eggplants (aubergines)
2 cloves garlic, finely chopped
2 tablespoons sesame seed paste (tahini)
Juice of 1 lemon
Salt
2 tablespoons finely chopped parsely

Procedure:

1. Preheat oven to 400 F (200 C)
2. Prick the eggplants all over with a fork and place them on a baking sheet.
3. Bake for 1 hour or until softened.
4. Scoop out the flesh with a spoon and mash with fork in a medium bowl.
5. Mix in garlic, tahini, lemon juice and salt.
6. Garnish with parsely.
7. Serve with warm triangles of toasted bread or tortilla chips.