• 1 large purple eggplant
  • 6 garlic cloves
  • 3 limes or lemons; juice of
  • 1/4 cup tehina; up to 1/3 ( love this stuff)
  • 1 1/2 teaspoon salt; or to taste
  1. Roast eggplant over an open hardwood fire (in that case omit smoke extract) or on BBQ until skin is thoroughly charred and eggplant is totally soft (test with skewer). OR Roast eggplant in 500 degrees oven until totally soft through and through (test with skewer). Place roasted eggplant in a basin of cold water and remove every bit of skin. Put eggplant in colander to drain water away. In mortar, pound garlic with salt until reduced to a smooth paste. Place garlic-salt paste in food processor and add lime or lemon juice (I prefer lime), tehina and smoke extract if used. Process on continuous. If dressing coagulates (citric acid will do that to tehina), add JUST ENOUGH water, in a thin stream, until dressing reliquefies to a thick yet pourable texture (like heavy pancake batter). Place eggplant in shallow serving bowl. With 2 forks, shred the meat thoroughly. Do not process the eggplant in the food processor, as that completely ruins the texture, which should be somewhat stringy (but very very soft!).
Can Not tell you how good this is . you have to make it and try it on pita.