(Creamed Eggplant with Tahini)
This dish makes a good appetizer and may be used as a "dip".
1 medium-sized eggplant (about 1 pound)
1 to 2 cloves garlic, pressed
3 tablespoons tahini
1/2 teaspoon salt, or to taste
1 tablespoon minced fresh parsley
- Preheat the boiler
- Prick the eggplant with a fork. Char the slice on one side, give the eggplant a quarter turn. When this side gets charred, turn a little bit again. Continue until the entire skin is charred and the pulp is soft and mushy. Cool.
- Peel away the charred skin. In a blender or food processor combine the garlic, eggplant, tahini, lemon juice, and salt and blend until smooth.
- This dish may be prepared ahead of time and refrigerated for at least a day. Serve with pieces of pita bread. Garnish with parsley.