Anonymous August 22 2005

2 medium eggplants (about 2.5 pounds)

1/4 cup pine nuts

3 large garlic cloves, minced

6-8 tablespoons tahini (sesame paste)

4-6 tablespoons strained, fresh-squeezed lemon juice

1 to 2 tablespoons water

salt and freshly ground black pepper

Optional garnishes:

Aleppo Pepper

Paprika

Cayenne

Pomegranate seeds

Extra Virgin olive oil

Minced, Fresh Italian Parsley

Prick the eggplants 5 or 6 times with a fork and broil them for 40 minutes until the skins are charred and the insides begin to

collapse. Turn the oven to 350 F and toast the pine nuts by laying

them on a baking sheet and putting the baking sheet in the oven for

about 3 minutes or until the pine nuts are lightly browned. [You can

also toast them in a dry skillet over medium heat while the eggplant

is cooking.] Immediately transfer them to a plate to cool. When the eggplant have cooled, remove the skins and chop them

with a knife to a chunk puree. [To save time, chop them in to large

chunks and put in a food processor. Transfer to a bowl. Add the

garlic and mix well. Spoon tahini paste into

a medium sized bowl. Gradually stir in 4 tablespoons lemon juice and

1 tablespoon water. Add to the eggplant and mix well. Season

generously with salt, and then add pepper to taste. Add more lemon

juice for a sharper taste, or water for a milder taste and a thinner

dip. At serving time, spread the dip into a thick layer on a platter

or plate (or leave in the bowl for a simpler presentation.) Sprinkle

with Aleppo Pepper (or paprika or cayenne), drizzle the center with

olive oil, and sprinkle with pine nuts and pomegranate seeds.

Garnish the edges with parsley or mint