1 large eggplant
1 medium onion
2 tablespoons lemon juice
1/2 bunch parsley
1/2 cup tehina
2 garlic cloves, crushed
2 teaspoons water
1 teaspoon salt
dash of cayenne pepper
Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft or bake in a pan at 450F until charred and tender about 30 minutes. Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon preserves the flavor. Chop fine in a ceramic or wooden bowl. Grate onion on largest holes of a grater. Squeeze juice from onion. Chop parsley fine and blend with eggplant and onion. In a separate bowl, blend tehina thoroughly with lemon juice and garlic. Stir in small amount of water until white in color. Add to eggplant mixture, with salt and dash of cayenne pepper. More lemon may be added for extra flavor. Garnish with parsley. Makes 2 1/2 to 3 cups.
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