Ingredients:
1 crushed garlic clove
1/4 cup onion, finely minced
salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons minced fresh parsley
2 pounds eggplants, whole and unpeeled
2 tablespoons tahini
1/4 cup fresh lemon juice
Directions:
First take the eggplant and prick it
in several different places with a fork. Place the eggplant on a baking sheet
and broil for about 20 minutes. Make sure to turn the eggplant several times
while cooking so that is chars on all sides. Once finished, remove from the
broil and let cool.
Once the eggplant has cooled, cut it
in half, scrape out the insides and place them in a bowl. The skin can be
discarded. Now add the tahini, garlic, lemon juice, onion, salt and pepper to
the bowl and mash it all together. Cover the eggplant mix and refrigerate.
To serve sprinkle the eggplant
spread with olive oil, and minced parsley if desired. This can be served with
pita bread, fresh or toasted bread, or even as a dip for vegetables.
