5 cloves garlic
6 tbs Tahini (sesame paste)
1 cup fresh squeezed lemon juice
5 tbs water
Pinch of salt
Extra virgin olive oil
fresh Italian parsley/ fresh mint to garnish
Cayenne or paprika to garnish
No nutrition information available
Bake the eggplant in the oven (in aluminum sheet) for 30-40 minutes
Peel the eggplant after it cools off
In a food processor, mix eggplant, tahini, lemon juice, water and salt for 2 minutes until smooth but not too creamy (like a dip)
pour the mix in an oval platter and garnish with olive oil, paprika, mint and Italian parsley. Enjoy it with some slices of tomato/Greek pickled pepper/pickles.
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