1-2 Eggplants
1/4 tsp. Celtic Sea salt
2 level T. Raw tahini
dash Cayenne pepper
4 Cloves Garlic, peeled and crushed with 1 T. Olive Oil
sea salt
2 Cups Water
1/2 Cup Onion
sliced 1 tsp. Mint
1 Cup Tomatoes
chopped Curly Parsley for garnishing
3 T. Fresh Lemon Juice
Use a toothpick, barbecue stick or or a fork to pierce holes along the entire length of the eggplant. Soak in water and salt overnight to remove bitterness. Then put in the sun or in a dehydrator for 4-5 hours. If the eggplant is still bitter, then remove the skin. Squeeze the pulp to remove bitter juices and cut the eggplant into small pieces.
Put the eggplant in a food processor and mash to a puree. Then add tahini, garlic, onion, tomatoes and lemon juice until the mixture contracts. Place in a serving bowl and add salt, pepper, mint and olive oil. Mix thoroughly. Adjust seasoning to taste Garnish with parsley and allow the dish to sit for awhile before serving.
For other recipes by Dorit, see
