Egg Plant Dip

[achookwoman]

This dip is published by Abla Amad, and in her book 'The Lebanese Kitchen'. The adaptions I have made are that I have replaced the tahini with "niulife' coconut oil. There is a subtle but flavorsome balance between the eggplant, garlic,lemon juice and coconut oil. Because of the health benefits of the coconut oil , this adaption is strongly recommended.

1 medium eggplant
1 clove of garlic
1/4 cup of lemon juice
1/4 cup of coconut oil
1/2 teasp. salt
Parsley and tomato for garnish.

Roast eggplant over naked flame, this imparts a smokey flavor.
Allow to cool enough so that you can handle it for peeling.
Place all ingredients into TMX bowl. skin and stalk.
Drop into TMX bowl while still warm,(the warmth will help melt the oil) zap 30 sec. at speed 7.
Scrape onto serving dish and garnish with parsley and tomato. Serve with dry biscuits or Lebanese bread.

[cookie1]

Thanks Chookie DD will love me forever if I make this.

[Thermomixer]

Where's the bloody green *jealous* emoticon??  I just saw Abla's book reviewed in a magazine.

I love the devlish fork for toasting the eggplants 

Just hopig I can be cooking as well as her at her age.

[achookwoman]

The recipe should say,  discard the charred skin and stalk.
Thermomixer, Abla was not at all well ,  the last time we ate at her restaurant....    I hope she is better now.  The book is simple and straight forward,   and all of the dishes she serves are in the book.

[Zan]

What was the original with tahini? Sounds lovely but I'm allergic to coconut.

[achookwoman]

Zan,  it is a lovely dip.   Just use tahini to replace the coconut oil.