From: Scott David
Cut off and throw out the stem-ends of the eggplants.
- 4 Medium-small eggplants
- Juice from two lemons
- 1 cup tahini
- 6 cloves of garlic
- 1 cup finely chopped parsley
- 2 teaspoons of salt
- 1/2 cup finely minced scallions
- Black pepper
- 2 tablespoons olive oil
Prick the eggplants all over with a fork.
Place them directly on an oven rack (preheated to 400 degrees),
and roast them slowly until they pop (about 45 minutes).
When they are sagging, wrinkled, crumpled and totally soft, they
Remove them from the oven and wait for them to cool enough to handle.
Scoop out the insides and mash them.
Combine will all other ingredients except the olive oil.
Chill completely. Drizzle olive oil on just before serving.
Serves: 12 (with pita)
Preparation time: 90 min (prepare a day in advance)