Reader from Middle East sends eggplant recipe

I've been meaning to write for some time to tell you how much I enjoy visiting the SJIndy website. I'm sure it takes a lot of your time but it is always informative and fresh.

I live in the Middle East but grew up in St.Johns. I have the good fortune of still having close friends in St. Johns and we make a point of visiting every summer. Thanks to your website, I don't feel quite so far away.

The impetus for writing this email was an eggplant recipe. We grow eggplant here and are also usually faced with not knowing what to do with it all. This is a Middleastern favorite and really simple to make.

MOUTABAL

4 to 6 persons
Cooking time: 15 minutes
Preparation: 10 minutes

Ingredients
-3 eggplants
-2 cloves of garlic
-4 spoons of tahineh
-1 lemon
-Salt

Preparation
1- Grill the whole eggplants under the oven grill.
2- When the skins are dry, let them cool off. Peel them.
3- In a salad bowl, pound the garlic with 3 large salt pinches. Pound the
eggplants and mix, (or you can mince them in a blender and mix).
4- Add the tahineh and the lemon juice.
5- Mix until mixture is quite smooth.
6- Taste and adjust seasoning (lemon, tahineh, and salt) according to your
taste.


Best Regards,

Joe Lebrato
Dubai, United Arab Emirates