5 tablespoons of tahini (sesame paste)
4 tablespoons of lemon juice
2 teaspoons of salt
2 medium eggplants
2 cloves of garlic, minced
To garnish and sprinkle with
1/4 cup of olive oil
Chopped fresh parsley
5 tablespoons of tahini (sesame paste)
4 tablespoons of lemon juice
2 teaspoons of salt
2 medium eggplants
2 cloves of garlic, minced
To garnish and sprinkle with
1/4 cup of olive oil
Chopped fresh parsley
1
Place the eggplants on a low flame, turning occasionally until they're soft and the skins come off easily
Gently lift off the skin, then let cool
2
Cut the eggplants in half and remove the pulp with a spoon
Drain excess liquid through a colander for 5 minutes
3
Transfer to a bowl and mash with a fork until smooth
Add tahini, lemon juice, salt, garlic, and mix until homogeneous
4
Serve in a dish, drizzle with olive oil, sprinkle with parsley, and garnish with eggplant strips.
