Ingredients
- 2 (350g==3/4 lb each) Eggplants
- 1-2 cloves garlic
- 2 soup spoons tahini
- juice of one lemon
- 1 teaspoon salt
- 1/2 - 1 chilli, chopped
- 1 teaspoon ground cumin
- 1/2 cup of virgin olive oil
- handful of parsley, no stems
- black pepper
Directions
Microwave and peel the eggplants. Microwave the unpeeled garlic for
one minute. Squeeze to remove skin when cold. Mash eggplant and
garlic together, then whiz with tahini, lemon juice, salt, chilli,
cumin and finally the oil. Whiz until it is a thick puree/dip. Chop
parsley quite roughly and work it through the dip.
Originally Geoff Slattery.