1 small or half a big eggplant
pepper
1 clove of garlic, squeezed
table spoon tahin
allspice
salt
table spoon of lemon juice
Take the eggplant cut it lengthwise in half. Cover the halves with tinfoil and burn them at 275 degrees for about an hour. Take the eggplant out of the oven and let it cool down. When it is sufficiently cool you can scoop the inside out of the peel. Mash the inside a bit more with a fork and add pepper and garlic and mix well.
Now a word about the tahin paste. My recipe assumes you are using the nearly liquid paste that is common in Israel. I recall from Holland, the paste comes in a dry very thick form. I assume that the thick variety, must be administered in a smaller dose -- try one tea spoon. For the liquid kind take one table spoon. Be careful not to take too much. If you are uncertain, take a small portion, mix, and taste. If it is a bit bitter and still liquid, that is fine, the lemon will neutralize the bitterness. You won't want it to get too thick though.
After mixing with the tahin and adding the allspice and salt, add one tea spoon of lemon juice (this is about one quarter of a squeezed lemon). Taste the salad. Here it should be just right. You can add more lemon if too thick and more tahin, if too watery. Be careful, neither the lemon nor the tahin should dominate over the taste of the eggplant.
