Lebanese Cuisine
Ingredients:
- 2 medium eggplants
(about 1 ½ pounds).
- 3 tbsp tahina.
- Juice of 2 lemons.
- 2 garlic cloves,
crushed.
- ¾ cup Greek-style
yogurt.
- ¼ tsp salt.
- ¼ tsp sugar.
- 2 tbsp extra virgin
olive oil.
- 2 tbsp chopped
flat-leaf parsley.
- Smoked paprika, for
garnish.
Directions:
- Prick the eggplants in
a few places with a pointed knife to prevent them from exploding.
- Cook the eggplant over
the flame of a charcoal barbecue or under the broiler until the skin is charred
all over and they feel very soft when you press them.
- Alternatively, you can
place them on a foil-lined baking sheet and roast them in your oven set on its
highest heat setting for about 45-55 until soft.
- When cool enough to
handle, peel and drop them into a strainer or colander with small holes.
- Press out as much of
the water and juices as possible.
- Still in the colander,
chop the flesh with a pointed knife, then mash it with a fork or wooden spoon,
letting the juices escape through the holes.
- Adding a tiny squeeze
of lemon juice help to keep the puree looking pale and appetizing.
- In a bowl, beat the
tahina with the lemon juice, it well be stiffens at first then softens, then
beat in the yogurt.
- Add the mashed
eggplant, garlic to taste, and a good pinch of salt.
- Beat vigorously and
taste to adjust flavoring.
- Spread the puree onto
a flat serving dish or bowl and garnish with a drizzle of olive oil, a
sprinkling of parsley and a pinch of smoked paprika.