- 1 kg eggplant
- 85 ml tahini
- sea salt, pepper, crushed hot paprika
- lemon juice
- 1 – 2 tablespoons olive oil
- 1 garlic clove
Grease the eggplants with a little oil, stab little with a knife and place on a baking tray and bake in the oven at 200 degrees for about an hour or until the eggplant softens. When cool, peel and place in a blender. Put the tahini paste, salt, pepper, 3 – 4 tablespoons of lemon juice, olive oil and finely chopped garlic. Mix in a blender until get a nice compact mixture. Try the spread before serving and adjust to your taste.
It really has a Middle East tone and is the right choice for all eggplant lovers.