It is hard to believe
how simple and delicious this dip is!
Ingredients
- 2 large eggplants
- 2 tbsp olive oil
- 5 to 7 cloves of garlic
- 4 tbsp lemon juice
- 1 tsp salt, or to taste
- 1 tbsp tahini paste
Instructions
- Rub both eggplants with olive oil until they
are shiny. With a fork, pierce holes all over eggplants. Roast on stove
flame for 10 to 12 minutes or broil for at least 40 minutes in an over set
on broiler, turning each once, until eggplants are soft and wrinkled. Once
cooled, peel off skin and discard.
- In a medium bowl, mash eggplant flesh until it
is pulpy. In a blender or food processor, pulse garlic until minced. Add
eggplant and all remaining ingredients, pulsing until smooth.
- Makes 6 servings.
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