Ingredients

Instructions

  1. Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
  2. Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
  3. To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
  4. In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
  5. Then while still blending the eggplant mixture slowly drizzle in olive oil.
  6. Season to taste and serve with your favourite bread.