Recipe: Eggplant Purée - Dukous Badhinjan

Serves 8 to 10

For all strata of society in the Arab countries, eggplants are a favoured vegetable. This dish is prepared almost the same in the Eastern Arab countries - with more spices in the Gulf countries.

1 large eggplant, (about 2 pounds), pierced in a few places by a fork
1/3 cup tahini (sesame seed paste)
1/3 cup lemon juice
4 tablespoons olive oil
2 cloves garlic, crushed
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
l/8 teaspoon cayenne
1 tablespoon pomegranate seeds
parsley leaves

Roast eggplant in a 350 F preheated oven until skin blackens and becomes crisp. Remove from the oven, then allow to cool.

Remove skin, then place eggplant in a food processor. Add remaining ingredients, except tomato and parsley, then process into paste. Spread on a flat serving platter, then decorate with pomegranate seeds and parsley. Serve hot or cold.

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