In Egypt, eggplant was roasted over hot coals until the skin was charred. At home, I char the eggplant directly over the gas flame, turning frequently with tongs until the juices begin to ooze out. It can also be baked in a 425°F oven for 30 minutes.
Recipe information
Yield
Makes 2 cups without tehina, 3 cups with
Ingredients
2 large eggplants
Juice of 1 lemon
1 tablespoon ground cumin
1 garlic clove, chopped
1 1/2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon finely chopped parsley
1 cup tehina , if desired
Preparation
Step 1
Char eggplants over gas flames until soft, then allow to cool. Peel the eggplants and let them drain in a sieve. Peel the eggplants and let them drain in a sieve. Purée the eggplant in a food processor with the lemon juice, ground cumin, garlic clove, olive oil, and salt and pepper to taste.
Step 2
Transfer to a bowl and stir in chopped parsley. Add tehina if you like.
Memories of a Lost Egpyt: Reminiscences and Recipes
Clarkson N. Potter
