I got this recipe from Nebil with whom I used to work. He's a really great chef, and takes a lot of joy in making food - as well as eating it. Nebil is originally from Turkey, so this is an authentic version.
What you will need:
1 large eggplant - whole
3-5 Cloves of garlic (depending on taste, but this taste really great with lots of garlic)
3-6 Tablespoons of Tahina (or Tahini - ground sesame paste) Here is a tip: avoid tahini from various healthy/organic companies. For some reason it just does not taste right. Just get a standard middle eastern tahini, and you will be set.
Juice of 1-2 lemons (to taste)
Olive oil
Parsley - chopped
Salt to taste
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The eggplant is typically flame broiled. Yet some how in a modern household I can't see one standing over a flame turning the thing. If you have a barbeque - great. If not, just place eggplant on a baking sheet, pierce with a fork in several places and broil until it's soft.
Let the egglplant cool until it's possible to hand without burning yourself, and peel the skin off. The skin should come off easily.
Take the soft part and mix with tahina, salt and lemon juice. I suggest using a fork - if you stick this in a blender it will become a mush, so just gently mash with a fork until it's homogenous.
Add garlic - make sure it's very finely chopped.
Transfer into a clean container, sprinkle with olive oil, parsley and put aside for an hour or so.
It's then ready to serve or can be kept in the fridge..don't ask me for how long, I usually finish this the same day.
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