(I've seen it spelled other ways. I live in a city w/several Lebanese restaurants and there's no consensus)
1 medium eggplant 1/4 cup lemon juice 1/4 cup tahini 1-2 garlic cloves Salt (optional) (I never use it myself; never saw the need) 1 tablespoon olive oil parsley sprigs
Preheat oven to 400. Pierce eggplant in several places w/a fork and place in a shallow baking dish. Cover loosely w/foil and bake for about 40 minutes or until tender and slightly imploded. Remove while skin is still hot, and trim away ends if still firm. Chop the flesh until fine or puree in blender or food processor. Blend in most of the lemon juice and gradually add the tahini. Crush the garlic and add, beat well, then add the remaining lemon juice and salt to taste if desired. Beat in olive oil and minced parsley. Place in a shallow bowl and garnish w/parsley sprigs. Serves 4/6.
2 lg eggplants (roasted- see below) 1/4 cup tahini (more or less depending on the eggplant size) 1 small onion 3-7 cloves of garlic 1/2-1 tbsp cumin (I always use alot of cumin...less for your taste?) 1 tsp ground coriander 1 tsp vinegar 1-2 tbsp. lemon juice 1tbsp olive oil salt red pepper (optional) water
Pierce the skin of the eggplant (unless you want another example of exploding food!) and placed on tinfoil under boiler. Broil, turning once, until they are oozing and the skin is black on both sides. Throw the eggplants in cold water and peel. Drain the flesh and pop into a blender. Add a *conservative* amount of all ingredients and blend on low, for a minute or two (until totally creamy) you may have to add water for the texture to be correct, but dont forget to take into account the vinegar, oil and lemon juice. Adjust the seasoning by adding ingredients and blending and tasting (repeat until YUMMY).
Parsley can be added (I don't like it). Pour into a serving bowl and drizzle with some more olive oil (and tahini mixed with water and salt, if you like) and garnish with red pepper or paprika and a sprig of parsley.