Title: Baba ghanoush (aubergines with tahina)
 Categories: None
      Yield: 1 Servings
 
      3 lg Aubergines
      2    Cloves garlic, or to taste
           -(up to 4)
           Salt
    1/4 pt Tahina paste or less,
           -depending on the size of
           -the aubergines
      3    Lemons, or more to taste,
           -juice of
    1/2 ts Ground cumin (optional)
      2 tb Finely chopped parsley
           A few black olives -or-
      1    Tomato, thinly sliced, to
           -garnish
 
  >From Middle Eastern Food by Claudia Roden
  
  This rich cream is a combination of 2 strong flavours: the smoky one
  of aubergines prepared as below, and the strong taste of tahina
  sharpened by lemon and garlic. It is exciting and vulgarly seductive.
  The ingredients are added almost entirely to taste, the harmony of
  flavours depending largely on the size and flavour the aubergines
  used. The quantities below give a fairly large amount, enough to be
  served as a dip at a party.
  
  Cook the aubergines over charcoal or under a gas flame or
  electricgrill until the skin blackens and blisters. Peel and wash the
  aubergines, and squeeze out as much of the bitter juice as possible.
  Crush the garlic cloves with salt. Mash the aubergines with a potato
  masher or a fork, then add the crushed garlic and  little more salt,
  and pound to a smooth, creamy puree.
  
  Add the tahina paste and lemon juice alternately, beating well or
  blending for a few seconds between each addition. Taste and add more
  salt, lemon juice, garlic or tahina 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, oe with Arab or other
  bread (pita), as a salad, or as a party dip.