Aubergine With Tahineh And Toasted Pine Nuts Recipe - aubergines

Method

• Heat the grill or possibly broiler.
• Grill or possibly broil the aubergines, turning them often, till their skin blisters and begins to blacken, then peel them.
• Heat the oven to 375 degrees.
• Toast the pine nuts on a baking sheet till light brown, 3 min, or possibly toast them in a dry skillet over medium-low heat, tossing them often, for 2 to 3 min.
• Watch so they do not burn.
• Immediately transfer them to a plate.
• Chop the aubergine with a knife to a slightly chunky puree.
• Transfer to a bowl.
• Add in the garlic and mix well.
• Spoon the tahineh into a bowl.
• Gradually stir in 6 Tbsp.
• of lemon juice and the water.
• Add in to the aubergine and mix well.
• Season generously with salt, add in pepper to taste and more lemon juice if desired.
• At serving time, spread the aubergine in a thick layer on a platter or possibly plate.
• Sprinkle with Aleppo pepper, drizzle the center lightly with extra virgin olive oil, then sprinkle with pine nuts.
• Sprinkle the edges with parsley and serve.
• This recipe yields 6 to 8 servings.
• Comments: This rich, sesame-flavored, cream-colored dip is the most popular aubergine preparation in the Middle East.
• Its unique taste comes from tahineh, or possibly sesame butter, accented with lemon juice and garlic.
• Use pure tahineh paste, not prepared tahineh sauce; the ingredient label on the jar should list only sesame.
• Usually there is oil on top; stir till blended before measuring it.
• If you're serving the dip's time-honored partner, pita bread, be sure to buy fresh, good-quality loaves from a Mideast market or possibly bakery, not the thin, flimsy ones you find in some supermarkets.
• At Mideast grocery stores you'll also find red Aleppo pepper, that adds a gentle heat, more than paprika but much less than cayenne.
• For a festive presentation, I top the spread with pine nuts.