1 large eggplant
1 clove garlic
salt to taste
4 T. tahini
1/4 c. water
1/4-1/2 c. lemon juice, depending upon desired tartness
finely chopped parsley and/or pomegranate seeds, garnish
simmaq, optional
1 T. olive oil, optional

Bake or grill the eggplant until well done. Place the eggplant in a bowl and remove the skin carefully, reserving the liquid. Chop finely.

In the bowl of a food processor, combine the garlic with the salt. Add the tahini and blend thoroughly; slowly add the water, mixing well. Add lemon juice and thoroughly blend. Pour the sauce over the chopped eggplant. Garnish the edge of the serving dish with parsley, placing a small mound in the center; or, garnish with pomegranate seeds and chopped parsley.

Note: This may be used as an appetizer or a side dish for Lenten season. Arabic custom is to pour a small amount of olive oil over the top as well as a sprinkling of simmaq.

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