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2 small eggplants
Preheat the oven to 250°C (475°F) (use turbo setting). Spread aluminum foil on a cookie sheet.
Wash and dry the eggplants, place them on the cookie sheet and pierce them in three or four places with a fork.
Put the eggplants in the oven near the top and bake for 15 minutes.
Remove eggplants, turn them over and pierce the other side.
Put them back in the oven for an additional 15 minutes.
Take them out and, when they are cool enough to handle, transfer them to a large bowl and remove the flesh from the charred skin.
In the bowl, chop the eggplant coarsely with a sharp knife.
Stir in the lemon juice, the water, and the tahini and mix thoroughly. Add a little more water if the consistency is too thick. Add garlic and cumin. Add salt to taste. Stir in the parsley (dill).
Poster's Notes:
Posted by Yosef Gilboa
Nutritional Info Per Serving: N/A
Juice of one lemon
2 to 3 cloves of garlic, crushed
1/2 cup raw (not prepared) tahini
Mineral water (I prefer this over tap water)
Kosher salt
1/4 tsp. ground cumin
1 tbsp. chopped parsley and/or dill
Can be stored for a few days in the refrigerator. Tahini tends to thicken in the refrigerator so you might want to stir in a bit of water before serving.