2 medium eggplants (700g)
5 tablespoons tahine sauce
4 tablespoons lemon juice
2 tablespoons salt
2 crushed garlic cloves
1/3 cup water
Olive oil (for serving)
Parsley (for garnish)
2 medium eggplants (700g)
5 tablespoons tahine sauce
4 tablespoons lemon juice
2 tablespoons salt
2 crushed garlic cloves
1/3 cup water
Olive oil (for serving)
Parsley (for garnish)
Place the eggplants with skin over a low heat grill or broiler, turning occasionally until they are tender and the skin is easily removable
Grill the eggplants, turning from time to time, until they are well cooked and the skin is nicely charred
Let it cool down
Cut in half lengthwise and scoop out the eggplant flesh into a colander, allowing excess liquid to drain for 5 minutes
Mash the eggplant with a fork until you get a smooth paste
Add tahine sauce, lemon juice, salt, garlic, and mix well
Serve on a plate or platter, drizzle with olive oil, and sprinkle with parsley.
