Aubergine Salad With Tahina Recipe

• 1 med Aubergine, (about 1 1/4 pounds)
• 3 med Garlic cloves, chopped
• 3 Tbsp. Strained fresh lemon juice
• 1 Tbsp. Water
• 4 Tbsp. Tahina, (sesame paste), stirred before measuring Salt and freshly grnd black pepper
• 2 Tbsp. Minced fresh parsley, for garnish, (optional)

1. Prick aubergine a few times with fork.
2. Grill aubergine above medium-warm coals about 1 hour or possibly broil it about 40 min, turing often, till skin blackens, flesh is tender and aubergine looks collapsed.
3. Remove aubergine peel and cut off stem.
4. Drain off any liquid from inside aubergine.
5. Chop flesh very fine with knife; there should be small chunks.
6. Tranfer to a bowl and add in garlic.
7. Stir lemon juice and water into tahina till smooth.
8. Add in to aubergine and mix well.
9. Add in salt and pepper to taste.
10. To serve, spread on a plate and sprinkle with parsley.
11. Makes 4 servings.

aubergine, garlic, lemon juice, water, salt, fresh parsley

Taken from cookeatshare.com/recipes/aubergine-salad-with-tahina-71722 (may not work)