6 small eggplants
2/3 cup of raw tehina
About 2/3 cup of cold water
2 small cloves of garlic crushed
The juice of half a lemon (or more, to taste)
½ cup chopped fresh parsley (about half is for garnish)
Salt to taste
How to do it
1. Pre-heat the oven to 180°C (350°F)
2. Wash the eggplants, snip off the spikey part of the stem leaves and slice them length-ways down the middle. Brush the cut side of each half with some olive oil (the oil will be absorbed into the eggplant and it will not seem oily, but don’t add more.)
3. Place the eggplant halves cut side down directly onto a clean oven rack. (Tip: Place an oven tray below the rack covered with a piece of baking paper or foil to collect the drippings and keep your oven clean.) Bake for about 40 minutes or until the cut sides are brown and the flesh is soft. Remove from the oven and allow to cool.
4. Prepare the tehina: In a bowl, mix the raw tehina, lemon juice and crushed garlic. Slowly add the water, mixing until you get a thick, but slightly runny consistency (runnier than hummus). Add the chopped parsley and salt to taste.
5. Serve each eggplant half with some tehina sauce drizzled over the top. Sprinkle with some more chopped parsley to garnish.
Makes 12 servings