Love that smoky flavour.
Ingredients
Four medium eggplants
2 tbsp Tahina [sesame paste]
2 tbsp Olive oil
Juice of 1 lemon
4 cloves Garlic, crushed
Salt and Pepper
Method
Take the eggplants and cut from the base to the stalk so that you have four pieces held together by the stalk end. Don't cut them so far that they fall apart - use the stalk as a handle, and keep the segments together.
On a barbecue, char-grill the eggplants until the skins is black and blistered. Remove from the grill and allow to cool.
Scrape out the flesh of the eggplants into a bowl and combine with the Tahina, Olive oil, lemon juice and garlic. Try to avoid getting too much of the charred skin.
Mash the mixture to the desired texture - I like it a bit coarse, not too pasty.
Adjust the lemon, salt and pepper and serve with lebanese or turkish bread.
Ingredients
Four medium eggplants
2 tbsp Tahina [sesame paste]
2 tbsp Olive oil
Juice of 1 lemon
4 cloves Garlic, crushed
Salt and Pepper
Method
Take the eggplants and cut from the base to the stalk so that you have four pieces held together by the stalk end. Don't cut them so far that they fall apart - use the stalk as a handle, and keep the segments together.
On a barbecue, char-grill the eggplants until the skins is black and blistered. Remove from the grill and allow to cool.
Scrape out the flesh of the eggplants into a bowl and combine with the Tahina, Olive oil, lemon juice and garlic. Try to avoid getting too much of the charred skin.
Mash the mixture to the desired texture - I like it a bit coarse, not too pasty.
Adjust the lemon, salt and pepper and serve with lebanese or turkish bread.
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