Directions
Following yesterday’s recipe, today I’ve kept the flavor profile and prepared a delicious eggplant dip.🍆✨
2 eggplants
1 tbsp tahini
½ lemon, juice
2 garlic cloves, grated
1 tsp extra virgin olive oil
Fresh parsley, chopped
Salt & pepper to taste
Roast the eggplants directly on a gas stove until the skin turns black and the flesh is softened.
Allow it to cool, then peel the skin off.
In a food processor puree the eggplant, then add tahini, lemon juice, garlic, salt & pepper and mix well.
Garnish with extra virgin olive oil and sprinkle some parsley.
Enjoy!
