Eggpant with Tehina

== Description ==
In Israel, it is not unusual for guests to drop in for a visit without prior notice. In such cases, they are likely to get a light snack or impromptu meal. In anticipation of such contingencies, one such prepared dish is Eggplant with Tehina, which can be found in virtually every Israeli refrigerator.
* Makes 2½ - 3 cups.
== Ingredients ==
* 1 large eggplant
* 1 medium onion
* 2 tbsp lemon juice
* ½ bunch parsley
* ½ cup tehina
* 2 garlic cloves, crushed
* 2 tsp water
* 1 tsp salt
* dash of cayenne pepper
== Directions ==
# Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft, or bake in a pan at 450°F (250°C) until charred and tender (about 30 minutes).
# Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon (the wooden spoon preserves the flavor).
# Chop fine in a ceramic or wooden bowl.
# Grate onion on largest holes of a grater.
# Squeeze juice from onion.
# Chop parsley fine and blend with eggplant and onion.
# In a separate bowl, blend tehina thoroughly with lemon juice and garlic.
# Stir in small amount of water until white in color.
# Add to eggplant mixture, with salt and dash of cayenne pepper.
# More lemon may be added for extra flavor.
# Garnish with parsley. 
Category:Jewish Appetizers
Category:Jewish Vegetarian
Category:Tahini Recipes
Category:Eggplant Recipes