Eggplant tapenade with sesame tahini
or Hatsilim be’thina
1 garlic clove
4 tablespoons sesame tahini (sesame puree)
4 tablespoons of oil
4 tablespoons finely chopped parsley (or dill)
The juice of ½ lemon
Salt and pepper to taste
Wash the eggplants and remove the green part around the stalk. But keep the stalk itself. Place the eggplants on a baking dish covered with parchment paper. Cook at 200°C until the flesh softens, even near the stalk. Mind to turn them from time to time to cook evenly. Then, remove from the oven and wrap in paper or cover them in a saucepan to rest. Boil the carrots in salted water.
After 20 minutes of rest (and cooling), peel the eggplants and place them in a bowl. Add the carrots and coarsely mash both vegetables using a fork or a manual potato masher. Season with crushed garlic, tahini, oil and spices. Mix well and, if necessary, salt and add a touch of acidity with the lemon juice.
Serve the eggplant tapenade called Hacilim be’thina with toasted bread or plain breadsticks. It is also an excellent accompaniment to the Shope salad.