Served as accompaniment. Vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

Lebanese

2 medium dark-skinned Eggplants

4-5 Cloves Garlic, to taste

6 Tablespoons Tahini (Arabic sesame paste)

4 Lemons Juice

2 Tablespoons Water

Salt and freshly ground Black Pepper

1 dash hot Red Pepper, to taste (cayenne)

Chopped Parsley (for garnish) (optional)

Toasted Pine Nuts (for garnish) (optional)

Pomegranate Seeds (for garnish) (optional)

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.

Preparation time: 30 minutes

Cooking time: 1 hour

Yields: 6 cups

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