Eggplant and Tahini (moutabbal)

Ingredients

• 1 large ripe eggplant
• 2–3 tablespoons tahini
• 1–2 lemons, juiced and strained
• 2–3 cloves garlic
• to taste salt
• to taste olive oil

Steps

1. Roast the eggplant on open flame.
2. If your stove is electric, split the eggplant lengthwise.
3. Place the eggplant face down on a cookie sheet.
4. Bake in a hot oven on the top rack for 30–45 minutes.
5. For open flame roasting, use a fork to turn often.
6. The skin should wrinkle and char, and the flesh will shrivel and become soft.
7. When the eggplant is completely soft all over, remove to a bowl.
8. Slash once or twice to drain out bitter juice.
9. Let rest until cool enough to handle.
10. Some cooks suggest cooling the eggplant inside a brown paper bag.
11. Cut off the stem.
12. Peel away the skin.
13. Scrape the flesh into the bowl of a food processor or blender.
14. Add the garlic, tahini, and lemon juice.
15. Process the mixture.
16. Please taste frequently, since quantities depend upon the size of the eggplant and your preferences.
17. Salt to taste.
18. Serve at room temperature, drizzled with olive oil, and garnished with a black or green Mediterranean olive or sprigs of cilantro or parsley.