Yield: 10
Ingredient Amount
Eggplant, large 1 ½ lb. 2 ea.
Tahini 3 oz.
Garlic, crushed with salt 3 ea.
Lemon juice 2 ea.
Black pepper t.t.
Method
1. Roast or grill the eggplant till the skin has charred and the interior is fully cooked.
2. Peel and drain any excess juices. Mash the pulp to a purée consistency.
3. In a food processor mix the tahini, garlic, lemon juice, pepper, and a little cold water till it is homogeneous. Then pulse in the eggplant to the correct consistency. Taste and adjust.
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