eggplants in several places with a toothpick. If you are cooking
indoors, wrap the whole eggplant in aluminum foil and set it over a gas
grill to cook on all sides until it collapses and begins to release a
great deal of steam. If you are cooking over coals, grill the eggplant
until blackened, collapsed, and cooked through. Dump the eggplant into
a basin of cold water; peel while it’s still hot and allow it to drain
in a colander until cool. Squeeze pulp to remove any bitter juices.
Mash the eggplant to a puree. In a food processor, mix the tahini with
the garlic, onion, tomato, and lemon juice until the mixture contracts.
Thin with the water. With the machine running, add the eggplant and the
salt, pepper, and olive oil. Spread out in a shallow dish and garnish
with pepper, parsley, and tomatoes.
Servings: Family Style
Values per serving:
Calories: 76, Total Fat: 2 g
Fiber: 4 g