Eggplant Dip

(Muttabal Baitinjan)

Directions

1.  Leave the eggplants intact, but wash, dry and prick deeply all over with a fork. Roast until very soft and limp, for 25-30 minutes, depending on the size of your eggplants. You can roast this on a grill, or over the open flame of a gas stove. The skin will be charred.
2. Let your eggplants rest on a platter for ten minutes. A pool of liquid will form below them and you can discard this.
3. In a small bowl, mix together tahini and lemon juice, until creamy and pale. If it is too thick you can thin it with a little water. It should be fairly thick.
4. Cut each eggplant with a long stroke, from top to bottom, then scoop out flesh away from the skin into a bowl. Mash it gently with a fork or a potato masher.
5. Add in your tahini sauce one tablespoon at a time, until it reaches the right consistency. If you have extra tahini-lemon sauce, you can freeze it or reserve it for another use. Add salt and crushed garlic. Stir in some chopped parsley if you like. Taste and see if you think it’s perfect–add another squeeze of lemon juice or sprinkle of salt to make it just right.