Eggplant Dip

Preparation

• To garnish: ¼ teaspoon paprika, 1 tablespoon finely chopped parsley or a few sprigs of fresh mint, and 2 tablespoons extra virgin olive oil (optional).

Procedure

1. Preheat the oven grill.
2. Poke each eggplant three times with a knife and place them on the bottom rack of the oven, in a pan or on foil. Grill for 20 minutes or until soft, turning several times so they cook evenly.
3. Once cooled, hold each eggplant by the stem and peel under cold running water, then drain in a colander. Discard stems and peels.
4. Place the eggplant in a food processor with the garlic and salt and puree.
5. Transfer the pureed mixture to a bowl. Add lemon juice and tahini and mix well, then combine with the yogurt.
6. Place the dip on a large platter and garnish with paprika and parsley or mint.

Serve cold with fresh pita bread, pickles, and salad — or beside the kibbeh.