- One large whole eggplant washed and cleaned skin on
- 4 tbsp. of tahini or sesame paste
- 3 tbsp of lemon juice
- 1 tspn of salt or salt to taste
- 1 large clove of minced garlic
- ¼ cup of parsley (optional)
- Drizzle of olive oil
Place the eggplant directly on the stove top and let it burn over the fire, we want to create a black color and a smoky taste. Keep turning the eggplant around until all the sides are burnt. It should take around 20 minutes depending on the size. When ready, take away from the heat and let it cool. Peel the skin off the Eggplant with your hands. It’s okay if there was some skin in the paste, it’s delicious! In a separate bowl, let’s make the paste. Add the tahini, lemon juice, minced garlic, salt and mix them together in the bowl. Mash the Egglplat with a fork then add the eggplant to the paste and mash it again with the fork. Mix everything together spread it on a place, sprinkle the parsley for decoration and drizzle with olive oil.