If you have not heard about this than it is about time you do! This creamy eggplant tahini paste is delicious, easy to make and can go well with many things. Also don't be suprised if you find yourself simply munch it with a spoon.
I don't have a gas stove my self so I made the eggplants in the oven. If you like the smokey flavor I do recommend roasting the eggplants on open fire.
Let's get to work:
2 garlic cloves
200 ml raw tahini
100 ml lemon juice (have some extra on the side)
1 piece spring onion (scallion)
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
Oven- put the eggplants whole in the oven for about 75 minutes on 220 degrees. Make some holes with a fork so that they would not explode.
Grill- open the fire on medium heat and simply put the eggplants on it. turn the eggplants every couple of minutes until all sides are scorched and the eggplants are soft.
Place the eggplants in a strainer for a couple of hours to get rid of any extra fluids (those fluids have a bitter taste that we don't want in our dish).
Place all ingredients in a food processor until you get an even smooth texture.
Taste to correct flavors, I usually add a bit more lemon juice, you can also add more salt, pepper or garlic.
**this classic arabic dish is made somewhat differently in every country. If you like you can try adding parsley or cilantro and cumin to enrich flavors.