2 large eggplants
1 minced garlic clove
1 tablespoon of tahini (available at supermarkets)
Lime juice from 1 lime
1 tablespoon of water
Salt and olive oil to taste
2 large eggplants
1 minced garlic clove
1 tablespoon of tahini (available at supermarkets)
Lime juice from 1 lime
1 tablespoon of water
Salt and olive oil to taste
Wash and poke the eggplants with a fork
Bake them in a medium preheated oven until they're soft
Remove the pulp with a fork and mash it
Set aside
Mix garlic with tahini and add lime juice, salt, and water
Combine the eggplant and mix well
Drizzle with olive oil and serve cold with pita bread.
