Cook the eggplant in a hot oven or on a fork over the flame of a gas stove.
When it is well cooked through and the skin is blackened, douse with cold
water, peel and chop into small pieces. Mash two or three cloves of
garlic to a paste with about the same volume of salt. Add eggplant, mash
to a smooth consistency and blend the tahina and lemon juice to make the
Arab version of this dish; omit the tahina for the Turkish version.
Serve in a bowl with little olive oil on top and garnish with chopped
parsley, red pepper slices and a dusting of red pepper. Serves five.
- 1 large round eggplant (aubergine)
- 2 or 3 cloves of garlic
- 60 milliliters (3 oz., 4 Tbs.) tahina
- 60 milliliters (2 oz., 4 Tbs.) lemon juice
- salt, red pepper
- olive oil
- chopped parsley
- slices of red bell pepper to garnish
Recipe from "Aramco World" magazine March - April 1988
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