This is my favorite recipe in the whole world – at least for today – although I think it may be the best food God created! I just absolutely cannot get enough of it. I love to eat this on toasted pita chips, on pretzels, French bread and right off the spoon. If I could plant my whole garden with eggplant I would – just so I could eat this every day.
- 2 whole eggplants
- 3 T Tahini
- 3 garlic cloves, minced
- juice from 1 lemon
- salt to taste
- Prick the surface of each eggplant several times with a fork. Place them on a pan under the broiler for approximately 30 minutes to blacken the eggplant. Turn the eggplant a couple of times to make sure the entire surface gets blackened. The goal is to shrivel the eggplant completely. When you think they are done, let them go another 5 minutes – you almost want a smoky taste to the eggplant. Set aside and let cool.
- When cool, scrape the eggplant insides away from the skin. Use a spoon and try to get as much of the eggplant out as possible. This may get a little messy, but that is okay – it is all part of the process.
- Mash the eggplant with the a fork. A few large chunks are fine, but try to get it relatively smooth, without making it purees.
- Add all the other ingredients, stirring and tasting as you go. Do not be afraid to over-salt – this is one dish which tastes a little better over-salted rather than under-salted. Eat right away, or someone else will. You can also refrigerate any leftovers – but put them under lock and key or they will be gone the next time you go to look for them.