1 eggplant
1 onion, sliced into thin half rings
2 medium tomatoes, chopped
5 cloves garlic, minced or pressed
small bunch fresh basil, chopped
4 tablespoons tahini
1 teaspoon turmeric
1 tablespoon cumin
1 tablespoon cayenne or sweet paprika if you don't like it hot
3 tablespoons lemon juice
salt to taste
olive oil for sauteing and as much as you want for flavor
All the amounts given especially the spices are estimates. Taste as you go and adjust to your taste. Roast the eggplant over an open flame or in very hot oven until it collapses or burns. Set it aside to cool. When cool, strip away the skin. Chop the flesh. Saute the onions in olive oil until starting to brown. Add the garlic. Saute another minute or so, then add the tomatoes. Cook another couple of minutes, until the tomatoes start to break down a little. Then add the eggplant, spices and basil and cook the whole thing until it starts to dry out a bit, maybe 5 minutes. Add tahini, salt and lemon juice. taste and adjust seasonings. Serve warm with pita.Drizzle a bit more olive oil over the top before serving.
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