3 large eggplants
2-4 cloves garlic, or to taste
Salt
1/2 c tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 t ground cumin (optional)
2 T finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to garnish
Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with
the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as
much of the bitter juice as possible).
Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little
more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree.
Add the tahini and lemon juice alternatively, beating well or blending for a few seconds between each addition. Taste and add
more salt, lemon juice, garlic, or tahini if you think it is necessary, and if you like, a little cumin.
Pour the cream into a bowl or a few smaller serving dishes. Garnish with finely chopped parsley and black olives, or with
a few tomato slices. Serve as an appetizer with Arab or other bread, as a salad, or as a party dip.
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