Ezra Kedem of Arcadia
1 medium sized eggplant, grilled over a open fire and drained of excess liquid
3 tablespoons raw tahini
3 tablespoons whole unsweetened yogurt
1 tablespoon chopped parsley leaves
1/2 tablespoon chopped walnuts
1 teaspoon crushed garlic
3 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
Fine sea salt
Freshly ground black pepper
The juice and the seeds from 1 ripe tomato
Place the eggplant on a plate and delicately flatten it with a fork without crushing it.
Add 3 spots of raw tahini, 3 spots of yogurt, and 3 spots of olive oil around the eggplant.
Garnish with sea salt & black pepper, garlic, walnuts, lemon juice, and chopped parsley.
Add the juice and the seeds from 1 ripe tomato over the eggplant and in spots.