Ingredients
- 1 Large eggplant
- 2 tbp tahini
- 2 tpb water
- Juice of 1 lemon
- 3 cloves garlic crushed with salt
- Salt, ½ teaspoon ground cumin, pinch of paprika
- Olives, parsley for garnish
- Olive oil
Method
- Prick the eggplant with a fork and cook over open flame for about 5 – 10 minutes
- Peel the skin then scoop out the softened pulp
- Mix tahini with water then add the garlic and lemon juice
- Blend ingredients together
- Spread on a plate garnish with parsley and olives
- Finish with a drizzle of olive oil
- Serve with pita bread
Favourite Food 