Ingredients
- 850grams eggplantlarge size
- 2cloves garlicminced
- 4tbsp tahini pastesesame paste
- 1/4cup Lemon Juice
- 1tbsp saltto taste
- 2tbsp olive oil
- dried mint or parsleyfor garnish
Units:
Instructions
- Place the eggplant as is (without peeling) directly on the stove-top over a medium heat..
- Leave it roasting and keep turning from side to side until the skin is blackened and pulp is soft and tender. This process takes about 15 minutes in total.
- Peel the eggplant under running cold water in order to remove the skin easily.
- Put the eggplant in a ball and mash it with a fork.
- Add the minced garlic, salt, tahini, lemon, and half cup of water.
- Mix all ingredients together until well combined.
- Spread the dip in serving plate, drizzle with olive oil and garnish with a pinch of crushed dried mint.
- To be served warm or cold with pita or taboun bread.
- You can add a large spoon of mayonnaise instead of water to give better taste.