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1
Heat the grill or possibly broiler.
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2
Grill or possibly broil the aubergines, turning them often, till their skin blisters and begins to blacken, then peel them.
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3
Heat the oven to 375 degrees.
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4
Toast the pine nuts on a baking sheet till light brown, 3 min, or possibly toast them in a dry skillet over medium-low heat, tossing them often, for 2 to 3 min.
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5
Watch so they do not burn.
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6
Immediately transfer them to a plate.
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7
Chop the aubergine with a knife to a slightly chunky puree.
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8
Transfer to a bowl.
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9
Add in the garlic and mix well.
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10
Spoon the tahineh into a bowl.
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11
Gradually stir in 6 Tbsp.
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12
of lemon juice and the water.
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13
Add in to the aubergine and mix well.
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14
Season generously with salt, add in pepper to taste and more lemon juice if desired.
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15
At serving time, spread the aubergine in a thick layer on a platter or possibly plate.
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16
Sprinkle with Aleppo pepper, drizzle the center lightly with extra virgin olive oil, then sprinkle with pine nuts.
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17
Sprinkle the edges with parsley and serve.
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18
This recipe yields 6 to 8 servings.
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19
Comments: This rich, sesame-flavored, cream-colored dip is the most popular aubergine preparation in the Middle East.
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20
Its unique taste comes from tahineh, or possibly sesame butter, accented with lemon juice and garlic.
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21
Use pure tahineh paste, not prepared tahineh sauce; the ingredient label on the jar should list only sesame.
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22
Usually there is oil on top; stir till blended before measuring it.
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23
If you're serving the dip's time-honored partner, pita bread, be sure to buy fresh, good-quality loaves from a Mideast market or possibly bakery, not the thin, flimsy ones you find in some supermarkets.
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24
At Mideast grocery stores you'll also find red Aleppo pepper, that adds a gentle heat, more than paprika but much less than cayenne.
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25
For a festive presentation, I top the spread with pine nuts.
