Eggpant with Tehina

Description
In Israel, it is not unusual for guests to drop in for a visit without prior notice. In such cases, they are likely to get a light snack or impromptu meal. In anticipation of such contingencies, one such prepared dish is Eggplant with Tehina, which can be found in virtually every Israeli refrigerator.
 * Makes 2½ - 3 cups.

Ingredients

 * 1 large eggplant
 * 1 medium onion
 * 2 tbsp lemon juice
 * ½ bunch parsley
 * ½ cup tehina
 * 2 garlic cloves, crushed
 * 2 tsp water
 * 1 tsp salt
 * dash of cayenne pepper

Directions

 * 1) Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft, or bake in a pan at 450°F (250°C) until charred and tender (about 30 minutes).
 * 2) Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon (the wooden spoon preserves the flavor).
 * 3) Chop fine in a ceramic or wooden bowl.
 * 4) Grate onion on largest holes of a grater.
 * 5) Squeeze juice from onion.
 * 6) Chop parsley fine and blend with eggplant and onion.
 * 7) In a separate bowl, blend tehina thoroughly with lemon juice and garlic.
 * 8) Stir in small amount of water until white in color.
 * 9) Add to eggplant mixture, with salt and dash of cayenne pepper.
 * 10) More lemon may be added for extra flavor.
 * 11) Garnish with parsley.