Place eggplant on center shelf in hot oven. Cook until soft, turning often.
Peel off skin while hot. Remove stem and end of eggplant, if firm.
Chop flesh. Put in blender or food processor. Puree. Blend in most of the
lemon juice. Gradually add tahini.
Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well.
Adjust flavor with lemon juice and remaining salt. Beat in olive oil and
parsley. If using food processor, put about 4 sprigs of parsley into
container. Process until chopped, but still visible.
Place in shallow dish. Garnish with parsley. Serve with Arab bread as an
appetizer.
NOTES : If making ahead, store in a sealed container in refrigerator. Bring
to room temperature before serving.
Recipe by: Kitchens of Eastern Arabia/Suzan Al Gahtani, Hadeed, NC Posted
to MC-Recipe Digest V1 #671 by Creedenite@aol.com on Jul 14, 1997
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
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