Tuesday, March 22, 2011

Eggplant with Tahini Dip - Moutabbal

1 kg large eggplants
1 / 4 cup tahini
1 lemon
2 cloves garlic, large
1 teaspoon salt

Grill the eggplant on the fire, then peel charred skin. Scoop out the eggplant and place in a bowl. Prepare crushed garlic and salt and squeeze one lemon. Add them to the eggplant, then then pour the 1/4 cup tahini and mix ingredients well. Scoop the dip into a dish and garnish with chopped parsley and olive oil.
The dip is eaten with pita bread.