Title: Eggplant Salad with Tahina
Categories: None
Yield: 1 Servings

1 md Eggplant; (about 1 1/4
-pounds)
3 md Garlic cloves; minced
3 tb Strained fresh lemon juice
1 tb Water
4 tb Tahina; (sesame paste),
-stirred before measuring
Salt and freshly ground
-black pepper
2 tb Chopped fresh parsley; for
-garnish, (optional)

(Faye Levy)

Prick eggplant a few times with fork. Grill eggplant above medium-hot coals
about 1 hour or broil it about 40 minutes, turing often, until skin
blackens, flesh is tender and eggplant looks collapsed. Remove eggplant
peel and cut off stem. Drain off any liquid from inside eggplant. Chop
flesh very fine with knife; there should be small chunks. Tranfer to a bowl
and add garlic.

Stir lemon juice and water into tahina until smooth. Add to eggplant and
mix well. Add salt and pepper to taste. To serve, spread on a plate and
sprinkle with parsley.

Makes 4 servings.

Posted to FOODWINE Digest by Mirjam Dorn on Feb 16,
1998