By: Chris D.
|Time:||1 hr 50 min (10 min to prepare, 1 hr 40 min to cook)|
|Number of Servings:||4|
3 each lbs. firm eggplant. (about 3 med eggplants)
2 each med yellow onions
0.5 each head garlic
1 tablespoon olive oil
0.5 teaspoon salt
0.5 tablespoon tahine
3 tablespoon lemon juice, cayenne
|Prick eggplants with a fork and put on baking sheet and roast on 400 degrees until they are charred and collapse - at least an hour.
Allow them to cool, then split them lengthwise with a sharp knife and sccop out the flesh, first pulling out and discarding any pockets of dark seeds.
While the eggplants are roasting, chop the onions and peel and mince the garlic.
Heat the olive oil in a non stick pan and cook the onion and garlic in it with 1/2 tsp of salt, stirring often, until they are a deep golden brown -
prabably at least 45 minutes.
stir the cooked onion and garlic into the eggplant, along with the tahine, lemon juice and cayenne (about a pinch).
now either chop everything finely until it has the texture you like, or process it a few seconds.
let it rest 1 -2 hours (refrigerate if longer), then taste it and correct the salt and lemon juice if needed.