This dip is published by Abla Amad, and in her book 'The Lebanese Kitchen'. The adaptions I have made are that I have replaced the tahini with "niulife' coconut oil. There is a subtle but flavorsome balance between the eggplant, garlic,lemon juice and coconut oil. Because of the health benefits of the coconut oil , this adaption is strongly recommended.
1 medium eggplant
1 clove of garlic
1/4 cup of lemon juice
1/4 cup of coconut oil
1/2 teasp. salt
Parsley and tomato for garnish.
Roast eggplant over naked flame, this imparts a smokey flavor.
Allow to cool enough so that you can handle it for peeling.
Place all ingredients into TMX bowl. skin and stalk.
Drop into TMX bowl while still warm,(the warmth will help melt the oil) zap 30 sec. at speed 7.
Scrape onto serving dish and garnish with parsley and tomato. Serve with dry biscuits or Lebanese bread.