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Categories:Viewed: 91 - Published at: 7 years ago
Ingredients
- 2 eggplants x 1 lb each (500g)
- 2 TBSP olive oil
- 4 large unpeeled garlic cloves
- 1/3 cup tahini
- 3 TBSP lemon juice (or more to taste)
- 3/4 tsp salt
- 1/8 tsp cayenne
- 1/4 preserved lemon or small hand full lemony olives (if you have them)
- 2 - 3 TBSP fresh chopped parsley
Method
- Slice eggplants lengthwise, brush cut side with olive oil, make a foil packet for,the garlic
- Preheat barbecue to very hot
- Grill eggplants, cut side down for 15 minutes, until richly browned & not burnt, moving as needed for even cooking. Place foil,packet of garlic near the edge cook until soft remove after 15 minutes
- Turn eggplant & continue to cook for 10 minutes, until very soft, cool cut side down.
- Remove Seeds when scooping out flesh into food processor, add peeled garlic, tahini, lemon juice salt & cayenne , whirl for consistency
- If using preserved lemons cut away mushy interior & finely mince lemon rind.
- Garnish with preserved lemon bits and parsley
