1 large eggplant (about 400g)
3 tablespoons of lemon juice
1/4 cup of tahini
2 cloves of garlic
Salt to taste
1 tablespoon of olive oil
1/4 cup of chopped fresh parsley
1 large eggplant (about 400g)
3 tablespoons of lemon juice
1/4 cup of tahini
2 cloves of garlic
Salt to taste
1 tablespoon of olive oil
1/4 cup of chopped fresh parsley
Place the eggplant in a hot oven and roast until it's soft, turning occasionally
Peel the eggplant while it's still warm and remove the stem
Pulse the eggplant well in a food processor
Add 2 tablespoons of lemon juice and gradually add the tahini, mixing and mashing well
Mash the garlic with 1 tablespoon of salt and add to the mixture
Beat well
Check the seasoning and add more lemon juice or salt if needed
Add the parsley and olive oil and mix very well
Serve as a dip
Serves 4-6.
