Ingredients
Scale
- 2 medium-sized eggplants, grilled
- 3 to 4 garlic cloves, grilled
- 3 tbs. lemon juice
- 4 tbs. Tahini
- 1 1/2 tsps. salt
- 1 tsp. coarse black pepper
- 1 tbs. chopped Italian parsley, plus more for garnish
- Olive oil to drizzle
Instructions
- Grill the eggplants directly over a gas burner. Carefully, using tongs, turn the eggplant to char on all sides. As it chars, it should slightly shrivel.
- Let the eggplants rest and cool in a colander.
- When the eggplant has cooled, remove the skin and place the meat of the eggplant in a colander to release any excess liquid from the eggplant. Discard the liquid.
- Grill the garlic in its skin in a small cast iron frying pan. The skin will become charred when the garlic is ready.
- Let the garlic cool remove it from the skin and roughly chop.
- Place the cooled and drained eggplant in a bowl, along with the chopped garlic, and using a pastry cutter, mash it.
- Add the chopped parsley, lemon juice, salt, black pepper, and tahini to the mixture and mix. Taste for seasonings.
- Refrigerate before serving.
- Serve with a small drizzle of olive oil, dashes of coarse black pepper, and chopped Italian parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
