3 large eggplants
2-4 cloves garlic, or to taste
1/2 c tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 t ground cumin (optional)
2 T finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to garnish
Cook the eggplants over charcoal or under a gas or electric broiler
(sear until skins are black and start to blister with the flesh
soft and juicy, rub skins off under cold water taking care to remove
any charred particles, then gently squeeze out as much of the bitter
juice as possible).
Crush the garlic cloves with salt. Mash the eggplants with a potato
masher or fork, then add the crushed garlic and a little more salt,
and pound to a smooth, creamy puree. Alternatively, use an electric
blender to make the puree.
Add the tahini and lemon juice alternatively, beating well or
blending for a few seconds between each addition. Taste and add
more salt, lemon juice, garlic, or tahini if you think it is
necessary, and if you like, a little cumin.
Pour the cream into a bowl or a few smaller serving dishes. Garnish
with finely chopped parsley and black olives, or with a few tomato
slices. Serve as an appetizer with Arab or other bread, as a salad,
or as a party dip.