NOTE: The reason eggplants are sprinkled with salt and left to stand before using is that they can have a bitter taste. The salt draws out the bitter liquid from the eggplant.
Slender eggplants do not need to be treated in this way before you use them. Tahini is a paste made from crushed sesame seeds and is available at the supermarket.
makes about 1 cup
2 medium eggplants
3 — 4 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon olive oil
sprinkle of paprika, to garnish
1. Halve the eggplants lengthways, sprinkle with salt and leave to stand for 15 - 20 minutes. Rinse and pat dry with paper towels. Preheat the oven to moderate 180°C (350°F/Gas 4).
2. Place the eggplants on a baking tray and bake for 35 minutes, or until soft. Peel away the skin and discard. Place the flesh in a food processor
with the garlic, lemon juice, tahini and olive oil and season, to taste, with salt and pepper. Process for 20—30 seconds. Sprinkle with paprika and serve with pieces of Lebanese bread.