• 02 Feb - 08 Feb, 2019
  • Mag The Weekly
  • Cookery


· 3 eggplants

· 1/3 cup tahini paste

· 1 tablespoon garlic (minced)

· 1 to 3 green chile peppers (depending on taste)

· 1 tablespoon olive oil

· 4 tablespoon lemon juice

· ½ teaspoon coarse salt

· Pepper to taste


Preheat oven to 400°F. Place eggplant on a lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool. Once eggplants have cooled, peel the skins. They should come off fairly easy. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside. In a food processor, combine and blend tahini, garlic, and peppers. Add in eggplant and blend well. Add in olive oil. Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper. Serve immediately or store in the refrigerator for up to three days.