An NES accessory.
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I will post one. If Jones comes online I will let him know its his turn.
Hint: This is something I want to try simply because of its funny, fun to say name.
Ingredients
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Directions
1Prepare a medium-hot fire in a charcoal grill.
2Preheat an oven to 375°F.
3Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6Remove from the oven, let cool slightly, and peel off and discard the skin.
7Place the eggplant flesh in a bowl.
8Using a fork, mash the eggplant to a paste.
9Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12Drizzle the olive oil over the top and sprinkle with the parsley.
13Place the olives around the sides.
14Serve at room temperature.
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