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1
This rich cream is a combination of 2 strong flavours: the smoky one of aubergines prepared as below, and the strong taste of tahina sharpened by lemon and garlic.
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2
It is exciting and vulgarly seductive.
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3
The ingredients are added almost entirely to taste, the harmony of flavours depending largely on the size and flavour the aubergines used.
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4
The quantities below give a fairly large amount, sufficient to be served as a dip at a party.
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5
Cook the aubergines over charcoal or possibly under a gas flame or possibly electricgrill till the skin blackens and blisters.
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6
Peel and wash the aubergines, and squeeze out as much of the bitter juice as possible.
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7
Crush the garlic cloves with salt.
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8
Mash the aubergines with a potato masher or possibly a fork, then add in the crushed garlic and little more salt, and lb.
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9
to a smooth, creamy puree.
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10
Add in the tahina paste and lemon juice alternately, beating well or possibly blending for a few seconds between each addition.
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11
Taste and add in more salt, lemon juice, garlic or possibly tahina if you think it is necessary, and if desired, a little cumin.
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12
Pour the cream into a bowl or possibly a few smaller serving dishes.
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13
Garnish with finely minced parsley and black olives, oe with Arab or possibly other bread
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14
(pita), as a salad, or possibly as a party dip.
