Eggplant with Sesame
|Sesame paste||3 Tablespoon (Tahini)|
|Lemons juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Parsley/Pomegranate seeds||1 Tablespoon|
Broil eggplant over coals until skin is charred and pulp soft, or roast in oven: the former gives a desired smoky taste.
Peel and mash pulp until smooth.
Add 1 tablespoon water to sesame and stir.
Add lemon juice, garlic, and salt to taste, and combine with eggplant.
Chill thoroughly and spread on flat plate.
Make slight depression in center and fill with oil.
Decorate with parsley or fresh pomegranate seeds, or both.