17
Apr
Ingredients
1 large eggplant
4 tablespoons of tahini
3-4 tablespoons of lemon juice (depending on taste)
1 garlic glove crushed
4 tablespoons of olive oil
Salt and pepper to taste
Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.
Allow to cool for 20 minutes. Cut the eggplant into small cubes
In a large bowl mix and mash all the ingredients together. You can mash by hand or using a food processor.
Place in serving bowl, garnish with tomato cubes and mint leaves or any other garnishment of your choice. Serve with Lebanese bread and enjoy!
