1 medium-sized egg plant (the eggplant should be firm and smooth)
1/3 cup of raw tehina
About 1/3 cup of cold water
1 small clove garlic
Juice of half a lemon
1/4 cup chopped fresh parsley
Salt to taste
How to do it
1. Rinse and dry the eggplant and place it whole on a tray in a 180°C (350°F) oven for 30-45 minutes until very soft or until it bursts or a fork slides through the eggplant easily. (Cooking time will depend on the size of the eggplant as well, so keep checking after 30 minutes.)
2. Let the eggplant cool down, then peel it, and shred and chop it into small pieces. (If there are hard parts nearer the stem, don’t add them. Only use the soft parts of the eggplant.) Place in a strainer and let the excess liquid run off. I give it a squeeze with my hands to get as much liquid out as possible.
3. Prepare the tehina: In a bowl, mix the tehina, lemon juice and crushed garlic. Slowly add the water, mixing until you get a thick, but slightly runny consistency (you don’t want it to be too runny, as the eggplant is watery; but it should be runnier than hummus…). Add the chopped parsley and salt to taste. Note: You can serve this on its own or with hummus as well. To serve it on its own, make it a little runnier than you would for this salad, adding a little more water.
4. Mix the eggplant into the tehina.
Serve with pita, challah or any bread you love.