This is a Syrian recipe, and a favorite of Hasan’s mom. An excellent way to eat eggplant! It’s basically the same thing as baba ghannouj, just a different name. I like this version because I think the walnuts are a nice touch, but they’re optional.
Roast 4 small eggplants (or 2 medium sized ones) at 450 F, turning occasionally, until the skin becomes papery and dark.
Put eggplants into a bowl to cool. Peel off the skin (will come off easily) and mash the flesh.
Combine 1 Tbsp Tahini (stir the bottle before using), 5-6 crushed garlic cloves, juice of 1 medium lemon, and salt to taste (about 1/2 tsp) in a large bowl. Stir well.
Add mashed eggplant to the above mixture, and mix well.
Optional: Add 1 cup yogurt.
Add one large handful of crushed walnuts, 1/2 cup chopped parsley, and 2-3 Tbsp extra virgin olive oil, and stir.
Garnish with walnuts and parsley