In Israel, it is not unusual for guests to drop in for a visit without prior notice. In such cases, they are likely to get a light snack or impromptu meal. In anticipation of such contingencies, one such prepared dish is Eggplant with Tehina, which can be found in virtually every Israeli refrigerator.
- Makes 2½ - 3 cups.
- 1 large eggplant
- 1 medium onion
- 2 tbsp lemon juice
- ½ bunch parsley
- ½ cup tehina
- 2 garlic cloves, crushed
- 2 tsp water
- 1 tsp salt
- dash of cayenne pepper
- Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft, or bake in a pan at 450°F (250°C) until charred and tender (about 30 minutes).
- Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon (the wooden spoon preserves the flavor).
- Chop fine in a ceramic or wooden bowl.
- Grate onion on largest holes of a grater.
- Squeeze juice from onion.
- Chop parsley fine and blend with eggplant and onion.
- In a separate bowl, blend tehina thoroughly with lemon juice and garlic.
- Stir in small amount of water until white in color.
- Add to eggplant mixture, with salt and dash of cayenne pepper.
- More lemon may be added for extra flavor.
- Garnish with parsley.