5 tablespoons of tahini
4 tablespoons of lemon juice
2 teaspoons of salt
2 medium eggplants
2 cloves of garlic, minced
To serve and garnish
1/4 cup of olive oil
Chopped fresh parsley
5 tablespoons of tahini
4 tablespoons of lemon juice
2 teaspoons of salt
2 medium eggplants
2 cloves of garlic, minced
To serve and garnish
1/4 cup of olive oil
Chopped fresh parsley
Place the eggplants over a low flame on the stovetop
Grill, turning occasionally, until the eggplants are tender and the skins are easy to remove
Let them cool
Cut the eggplants in half lengthwise and scoop out the flesh with a spoon
Drain for 5 minutes
Transfer the eggplant pulp to a bowl and mash it with a fork until smooth
Mix in the tahini, lemon juice, salt, and garlic until well combined
Spoon the mixture into a serving dish, drizzle with olive oil, and sprinkle with chopped parsley
Garnish with strips of eggplant skin and serve with crusty bread.
