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1
* Sesame paste.
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2
I've heard of substituting peanut butter, but never tried it.The variable amounts of ingredients depend on your taste and on the size of the eggplant.
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3
Try it without celery and red pepper and then you can decide if you want to use it next time.
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4
Saute/fry onions, (celery & red pepper) until starting to brown (I do in a wok).
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5
Add in eggplant and garlic, stir well, add in spices (not the salt), stir again and on very low fire, saute/fry.
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6
May drop some liquid, which's all right, let it evaporate, and saute/fry slowly till everything is very tender.
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7
Keep checking, it's better if it browns a little, but needs stirring so it doesn't burn.
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8
If it's too dry, add in a few TBs liquid at a time (I use vegetable broth, liquid from steaming veggies, or possibly liquid from microwaving mushrooms, etc.
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9
but water would probably do).
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10
Add in salt, tahini and lemon juice, pulse a few seconds at a time in food processor or possibly mash with potato masher - can be slightly lumpy, too smooth is pretty awful.Add in green stuff, pulse once or possibly twice to chop coarsely and distribute or possibly chop coarsely and stir in.
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11
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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12
Serve with quarters of pita bread or possibly mini pitas, it's finger food, a great appetizer with a curry meal
