- 1 [17 1/2 ounces / 500 g] eggplant
- 2 garlic cloves
- 2 ounces [60 mL] Tahini sauce
- Juice from 1/2 lemon
- Black pepper
- Salt
- 1 teaspoon [5 mL] cumin
- Ground pepper
- 1 tablespoon [15 mL] olive oil
- Pita bread
- Black olives
- Chopped parsley
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- Grill eggplant in oven until tender and skin is burnt.
- Let cool.
- Cut in 2 and remove meat.
- Mince eggplant meat and add remaining ingredients, except pita bread, black olives and parsley.
- Keep in refrigerator.
- Serve with pita bread, black olives and chopped parsley.
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