Some appetizers are just so tasty and addictive that you just can’t have enough of them and this famous Lebanese dip is definitely one of them. It is made by mashing roasted eggplant with tahini sauce, garlic and vinegar to lighten the colour and served cold with pickles, flat bread and good quality olive oil.
ingredients:
3-5 medium eggplants
5 tbsp tahini paste
3 cloves of garlic, crushed
2 tbsp lemon juice
1 tbsp white vinegar
1/2 – 3/4 tsp salt
method:
Cut the eggplants in halves and roast in medium hot oven for 30 minutes. You can also roast them on grill. Peel them when still hot ( be careful!) and discard their seeds as much as possible. Place the eggplant pulp in a colander for about 10 minutes to drain excess water. Combine eggplant pulp, tahini paste, garlic cloves, lemon juice, vinegar and salt in a food processor for about 2 minutes or until you get a smooth paste like consistency. Transfer to a serving plate, drizzle with olive oil and garnish with pickles, pine nuts, sumac or chilli powder. Serve cold with pita bread.
heenie's food blog 
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