Ingredients
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4 -5 garlic cloves, to taste
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6 tablespoons tahini (Arabic sesame paste)
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2 tablespoons water
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salt & freshly ground black pepper
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1 dash hot red pepper, to taste (cayenne)
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chopped parsley (for garnish)
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toasted pine nuts (for garnish)
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pomegranate seeds (for garnish)
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4 lemons, juice of
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2 medium dark-skinned eggplants (pierced with fork to let steam escape)
Instructions
- Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
- Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
- Broil in oven or bake at 450oF until fairly soft.
- Allow to cool enough to be handled.
- Remove most of skin, and mash eggplant.
- If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
- Fit food processor with steel blade.
- With machine running, drop in garlic cloves.
- Add tahini, lemon juice, and water; blend until thoroughly combined.
- Add eggplant, and pulse until coarsely pureed.
- Add salt and red and black pepper to taste.
- Refrigerate for 1-2 hours for flavor to develop.
- Adjust seasonings, including tahini if desired.
- Garnish with parsley, pine nuts, and pomegranate seeds as desired.
- Serve with pita bread or veggies.