Baba ghanoush
MAKES 2-1/2 TO 3 CUPS
1 large eggplant
1 medium onion, grated on largest holes of a grater
1/2 bunch parsley, finely chopped, with extra for garnish (optional)
1/2 cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 garlic cloves, crushed
2 teaspoons water
1 teaspoon salt
Dash cayenne pepper
Place the whole unpeeled eggplant directly on gas burner with the flame set at medium, turning it as the skin chars and the inside becomes soft, or bake in a pan at 450 degrees until it is charred and tender, about 30 minutes.
When done, let cool slightly, cut in half lengthwise and scoop out the eggplant pulp with a wooden spoon (the wooden spoon preserves the flavor). Chop fine in a ceramic or wooden bowl. Squeeze out juice from the onion; add the grated onion to the eggplant, along with the parsley.
Blend tahini thoroughly with lemon juice and garlic, stir in small amount of water until mixture is white in color. Stir into eggplant mixture; add salt and a dash of cayenne pepper. (More lemon juice may be added for extra flavor.) Garnish with parsley, if desired.
From The Flavor of Jerusalem by Joan Nathan and Judy Stacey Goldman
