Eggplant (Aubergines) dip, eat it with
Arabic bread or crackers, similar to Hummos, except
for using eggplants instead of chickpeas.
2 garlic cloves
2 tablespoons of "Tahine" (Sesame Paste)
4 tablespoons of lemon juice
1/2 green chili pepper
salt and olive oil to taste
Remove the head of the eggplants, and make two
horizontal incisions with the knife on each side of
the eggplant. Place the eggplants under the grill
for 30 minutes, until the skin is almost burnt. In
the meantime, mix the two tablespoons of Tehina with
the lemon juice until it becomes a smooth light
beige uniform paste. Remove the eggplants, and place
them on a plate. Bring a deep dish and open up the
eggplants. Start removing the inside of the
eggplants and placing it in the deep dish. Make sure
you don't take any of the skin. The insides of the
eggplant will be slightly watery, so mix it with a
fork which would at the same time cut it into
smaller pieces, almost a paste though not uniform in
any way. Add the Tehina paste and mix well with the
fork. Crush the garlic cloves with the chili pepper
and add to the mixture. Mix well. Add salt and olive
oil to taste.
Note: Garlic is really 'to taste' (in some case
just 1 garlic clove otherwise it masks the other
aromas). Aubergines were traditionally barbequed
until skin flakes off to give the smoky tangy taste
but obviously if its not practical to do that so,
grilling will do fine. Sometimes pomegranate paste
is used, when lemons are not in abundance, but it
tends to darken the mixture to a chocolate color.
Garnished with pomegranate seed and parsley.
Grind half a cup of white sesame seeds as fine as
you can in your hand grinder or in a blender. Beat
in two tablespoons of cold water with a whisk. Add
two tablespoons of lemon juice and salt to taste,
say a quarter of a teaspoon.
Thin with a few drops more of water to the
consistency you require. Let stand for a quarter
hour before serving.
Hand this sauce at table with salads, use it to
construct sandwiches, or serve as a dip for
Note: The sesame is an ancient cultivar, out of
the Indian sub-continent, and is very rich in
unsaturated fatty acids and calcium among other