This recipe has no proportions as it's all about what you like - want it creamier, add more oil. Not a big tahini fan, leave it out. Like things sour, more lemon.
- 2 medium or 1 large whole Eggplant
- fresh Garlic
- Olive Oil
- Tahini
- Lemon Juice
- Salt
Bake the eggplant in a medium oven until the skin is slightly wrinkled - usually about an hour. If you want a smoother garlic flavour, bake the garlic as well (with a bit of olive oil) for about half the time the eggplant takes.
Let the eggplant cool then cut it in half and scoop the contents into a food processor. Add the garlic and puree. Then add the rest of the ingredients a bit at a time until the desired consistency and flavour is achieved.
I tend to add some olive oil, some tahini and some lemon then blend it, taste it and decide what needs to be added.
Serve with pita or crackers at room temperature but store in the fridge.
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