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Ingredients
- 1 medium eggplant
- juice of 1 lemon
- 2 Tbsp. tahini (sesame paste)
- 1 tsp. salt
- 1 clove garlic, crushed
Method
- Steam eggplant or bake in oven for 40 minutes until soft. Peel, mash; add salt, garlic, lemon juice and tahini.
- Garnish with fresh chopped parsley.