Aubergine With Tahineh And Toasted Pine Nuts Recipe

• 2 x aubergines - (2 1/2 lbs total)
• 1/4 c. pine nuts
• 3 lrg garlic cloves chopped
• 1/2 c. tahineh (sesame paste) stirred to blend
• 6 Tbsp. strained fresh lemon juice - (to 7)
• 2 Tbsp. water Salt to taste Freshly-grnd black pepper to taste Aleppo pepper (Middle Eastern red pepper) for garnish (or possibly use paprika or possibly cayenne) Extra-virgin extra virgin olive oil
• 2 Tbsp. chopped Italian parsley for garnish

1. Heat the grill or possibly broiler.
2. Grill or possibly broil the aubergines, turning them often, till their skin blisters and begins to blacken, then peel them.
3. Heat the oven to 375 degrees.
4. Toast the pine nuts on a baking sheet till light brown, 3 min, or possibly toast them in a dry skillet over medium-low heat, tossing them often, for 2 to 3 min.
5. Watch so they do not burn.
6. Immediately transfer them to a plate.
7. Chop the aubergine with a knife to a slightly chunky puree.
8. Transfer to a bowl.
9. Add in the garlic and mix well.
10. Spoon the tahineh into a bowl.
11. Gradually stir in 6 Tbsp.
12. of lemon juice and the water.
13. Add in to the aubergine and mix well.
14. Season generously with salt, add in pepper to taste and more lemon juice if desired.
15. At serving time, spread the aubergine in a thick layer on a platter or possibly plate.
16. Sprinkle with Aleppo pepper, drizzle the center lightly with extra virgin olive oil, then sprinkle with pine nuts.
17. Sprinkle the edges with parsley and serve.
18. This recipe yields 6 to 8 servings.
19. Comments: This rich, sesame-flavored, cream-colored dip is the most popular aubergine preparation in the Middle East.
20. Its unique taste comes from tahineh, or possibly sesame butter, accented with lemon juice and garlic.
21. Use pure tahineh paste, not prepared tahineh sauce; the ingredient label on the jar should list only sesame.
22. Usually there is oil on top; stir till blended before measuring it.
23. If you're serving the dip's time-honored partner, pita bread, be sure to buy fresh, good-quality loaves from a Mideast market or possibly bakery, not the thin, flimsy ones you find in some supermarkets.
24. At Mideast grocery stores you'll also find red Aleppo pepper, that adds a gentle heat, more than paprika but much less than cayenne.
25. For a festive presentation, I top the spread with pine nuts.

aubergines , pine nuts, garlic, tahineh, lemon juice, water salt, italian parsley

Taken from cookeatshare.com/recipes/aubergine-with-tahineh-and-toasted-pine-nuts-71821 (may not work)