Chargrilled Eggplant
with Tehina & Pinenuts
Recipe provided by Janna Gur
Serves 4
Janna Gur
The Book of New Israeli Food
Ingredients
Two large Italian eggplants
½ cup raw tahini
4 tbsp fresh lemon juice
2 cloves garlic, crushed
3 tbsp. chopped parsley
kosher salt
black pepper
pine nuts, lightly toasted
Method
Using tongs, roast the eggplants over an open flame, turning occasionally, until the skin is scorched and blackened and the flesh feels soft when pierced with a fork. Alternatively, the eggplant can be broiled in the oven or grilled on a barbecue. Allow the eggplant to cool slightly and then peel to remove all of the scorched skin.
Place the peeled eggplant in the bowl of a food processor with the tahini, lemon juice and garlic and process until smooth. Season to taste with kosher salt and black pepper. If the mixture is too thick, add water until the desired consistency is reached. Stir in the chopped parsley and garnish with the toasted pine nuts.
