1 large rounf 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
slices of red bell pepper to granish
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 skine is blackend, douse with cold water, peel, and chop into small pieces.
Mash two or three cloves of gralic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahineh and lemon juice. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper.
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