This is a popular mezze in every Arab country and a regular companion to falafel. You will always find it in Lebanese and Egyptian restaurants in the West, and even in supermarkets. The smoky flavor of the eggplant and the nutty taste of tahina sharpened by lemon and garlic make a seductive combination.

　　

Ingredients

serves 6

　　2 pounds eggplants

　　2 or 3 cloves garlic, crushed (optional)

　　Salt

　　4 tablespoons tahina (sesame paste)

　　Juice of 2 lemons, or more to taste

　　1/2 teaspoon ground cumin (optional)

　　Optional garnish: 2 tablespoons extra-virgin olive oil and 1 tablespoon finely chopped flat-leaf parsley

　　

Step 1

Broil or roast the eggplants until very soft inside (see page 63). Peel them, letting the soft flesh fall into a colander with small holes, then chop the flesh with a pointed knife and mash it with a fork in the colander, letting the bitter juices run out. Pour into a bowl and add garlic, a little salt, the tahina paste, and lemon juice, beating well and tasting to adjust the flavoring. You may use a food processor, but the texture is best when it is done by hand.

　　

Step 2

Pour the eggplant into a shallow dish and garnish, if you like, with a dribble of olive oil and a sprinkling of parsley. Serve with Arab or pita bread to dip in.

　　

Variation

Step 3

Instead of lemon juice, add 2–3 tablespoons pomegranate syrup (see page 45). Garnish, if you like, with fresh pomegranate seeds.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf