Preparation:
1. Cut stem and green hull from top of eggplant. Bake it whole or broil
over a a n open flame until the flesh is soft and the skin becomes crisp and
starts to crack open.
2. Scoop pulp out of the skin. Mash thoroughly or pass through a food mill.
3. Slowly beat in lemon juice alternately with taheeni.
4. Crush garlic with salt and mix to a paste with a little lemon juice.
5. Blend this into the eggplant mixture. Adjust seasoning to taste adding more salt
or lemon juice.
6. Pour onto shallow serving dishes or platters. Garnish with chopped parsley or leaves. | 