A large eggplant (about 1 ¼ lb), peeled and cubed into 1 ½ chunks
½ cup tahini
¼ lemon juice
¼ olive oil
4 cloves of mashed garlic
Salt to taste
A few drops of Wright’s liquid smoke (available through Amazon)
Steam the eggplant for 8 minutes.
Place the steamed eggplant in a food processor. Add the tahini, lemon juice, olive oil, garlic, salt, and liquid smoke. Stir on-and-off until it’s somewhat chunky. Don’t purée it.
Let it cool. Present in a serving bowl. You may sprinkle nigella seeds or plant a parsley sprig for decoration.