Firm, ripe eggplant, and creamy, smooth tahini
Her recipe is for a large amount, and she states that "the ingredients are added almost entirely to taste, the harmony of flavors depending on the size and flavor of the eggplants used."
3 large eggplants
2-4 cloves of garlic, or to taste
1/2 cup tahini or less, depending on the size of the eggplants
juice of 3 lemons, or more to taste
1/2 teaspoon ground cumin (optional)
2 tablespoons finely chopped parsley
a few black olives or 1 tomato, thinly sliced, to garnish
Cook the eggplants over charcoal or under a gas or electric broiler until the skin blankens and blisters. Peel and wash the eggplants, and squeeze out as much of the bitter juice as possible.
Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork (or food processor), then add the crushed garlic and a little more salt and mash till smooth (or puree in processor.)
Add tahini and lemon juice alternately, blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic or tahini if you think it necessary and if you like, a little cumin.
Pour the cream into a bowl or a few smaller serving dishes. Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as an appetizer with pita bread wedges.
In Chinese Medicine, eggplants are considered to be beneficial for the kidneys. As winter is considered to be the time of the kidneys, eggplant is a perfect winter food. Tahini can be found in grocery stores, sometimes near the peanut butter. It is made of sesame seeds, which are considered to be a "yin" tonic. In other words, they nourish the body's fluids. The mixture of eggplant with tahini is considered soothing, and can help insomnia and restlessness. Besides which, it just tastes so good!!
This post is my entry into the Weekend Herb Blogging Event hosted by Kalyn's Kitchen
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