Hot Eggplant Puree (Taghmis El Betenjan)

Ingredients

• 1 Large eggplant
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/4 olive oil
• 3/4 teaspoon paprika
• 1/4 teaspoon pepper
• pinch of cumin
• 2 tablespoons lemmon juice

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Step By Step

1. Grill the eggplant over a flame until the skin blisters and remove the skin.
2. In the bottom of a large bowl smash the garlic and salt with a wooden pestle.
3. Add the eggplant and pound it into a puree.
4. Heat the oil in a saucepan and stir in the remaining ingredients.
5. Add the pulp and saute gently for about ten minutes.
6. Turn into a serving platter.
7. Garnish with parsley and tomato wedges, and serve immediately with Arabic bread.