Recipe - Eggplant Salad With Tahina

1 md Eggplant; (about 1 1/4
pounds)
3 md Garlic cloves; minced
3 tablespoon Strained fresh lemon juice
1 tablespoon Water
4 tablespoon Tahina; (sesame paste),
stirred before measuring
Salt and freshly ground
black pepper
2 tablespoon Chopped fresh parsley; for
garnish, (optional)

(Faye Levy)

Prick eggplant a few times with fork. Grill eggplant above mediumhot coals
about 1 hour or broil it about 40 minutes, turing often, until skin
blackens, flesh is tender and eggplant looks collapsed. Remove eggplant
peel and cut off stem. Drain off any liquid from inside eggplant. Chop
flesh very fine with knife; there should be small chunks. Tranfer to a bowl
and add garlic.

Stir lemon juice and water into tahina until smooth. Add to eggplant and
mix well. Add salt and pepper to taste. To serve, spread on a plate and
sprinkle with parsley.

Makes 4 servings.

Posted to FOODWINE Digest by Mirjam Dorn dorn@AVODA.JCT.AC.IL on Feb 16,
1998