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1
handful of parsley or -cilantro -and/or scallion ends or -chives black olives, parsley sprigs -and a lemon slice to -decorate sesame paste.
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2
i've heard of substituting peanut butter, but never tried it.
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3
the variable amounts of ingredients depend on your taste and on the size of the eggplant.
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4
try it without celery and red pepper and then you can decide if you want to use it next time.
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5
saute onions, (celery & red pepper) until starting to brown (i do it in a wok).
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6
add eggplant and garlic, stir well, add spices (not the salt), stir again and on very low fire, saute.
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7
may drop some liquid, that's all right, let it evaporate, and saute slowly until everything is very tender.
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8
keep checking, it's better if it browns a little, but needs stirring so it doesn't burn.
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9
if it's too dry, add a few tablespoon liquid at a time (i use vegetable broth, liquid from steaming veggies, or liquid from microwaving mushrooms, etc.
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10
but water would probably do).
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11
add salt, tahini and lemon juice, pulse a few seconds at a time in food processor or mash with potato masher -- can be slightly lumpy, too smooth is pretty awful.
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12
add green stuff, pulse once or twice to chop coarsely and distribute or chop coarsely and stir in.
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13
it's an ugly color, so i try to dress it up with a lemon slice, greens and black olives, seems to help.
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14
serve with quarters of pita bread or mini pitas, it's finger food, a great appetizer with a curry meal
