This is a very favorite side dish of mine, that, with a few changes will change it’s origin to some other nations (that will follow)
Ready
- 4 - 6 medim size eggplants (should be light in weight, bright dark purple in color and not too firm)
- 1 - 2 garlic cloves
- Juice of 2 - 3 lemons
- 100 cc of raw Tahini sauce
- salt to tast
Set
- Fire. You need fire - either a bone fire outside, a barbicue after you have done all the meets, or even an open flame on your stove (not recommended at all due to the smell and mess…)
Go
- The whole eggplants should be totally burned!!! The skeen shold look like charcoal while the inside fully coocked.
- Let the burend eggplants drip and cool
- Cut to halves lengthwise
- Scoop the inside into a dish
- Add the lemon juice
- Add the (well) crushed garlic
- Mix well
- Add the tahini sauce and mix a lot until the mixture whitens and looks homogeneous .
- Taste - the result should be a bit sour, and, off course, smokey.
What you should know
Must stand in the fridge at list 12 hours before it gets the right taste!
Goes very well near mashed potatoes, along side fresh cucumbers…