Street vendors in Lebanon often sell fruit juice that is fresh-squeezed on the spot. In Tripoli, a s

Ingredients

• •1 medium eggplant
• •60 g lemon juice
• •60 g tahini (sesame paste)
• •2 cloves garlic
• •2 tsp salt or to taste
• •1 tbsp olive oil
• •60 g finely chopped parsley

Directions

1. 1Heat the oven to 190°C (375°F).
2. 2Puncture the eggplant with a fork, place on an overproof container and bake, turning frequently, until a fork can puncture the flesh right though.
3. 3Carefully remove the stem and skin.
4. 4Chop the flesh and purée in a food processor or blender, or pound in a mortar with pestle to a purée.
5. 5Add in most of the lemon juice and all the tahini.
6. 6Crush the garlic to a paste with one teaspoon of salt and blend with the eggplant mixture.
7. 7Check the flavor, then add the rest of the salt and lemon juice if necessary.
8. 8Add the oil and parsley.
9. 9Place in a shallow dish, garnished with parsley, and serve at room temperature.