Breads and Pastries
Search Hala's Kitchen
1 large eggplant
2 cloves garlic
1/3 cup tahini (sesame paste)
2 tbsp. lemon juice, adjust to taste
Salt, to taste
Mint leaves, chopped parsley and/or pomegranate seeds (for garnish)
Cayenne pepper or summac (for garnish)
Char the eggplant on a direct flame on the stove top. When done, peel the eggplant under running water. It can be roasted in the oven but it will not taste as good as the charred eggplant.
Combine the eggplants, lemon juice, tahini and salt and puree them in a food processor.
Spread on a plate, garnish with pomegranate seeds or mint leaves or chopped parsley and sprinkle with cayenne pepper or summac.
Drizzle with olive oil and serve with pita bread.