1. Char grill eggplants over a direct flame or roast in the oven until skin has blackened. 2. Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully. 3. To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained. 4. In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste. 5. Then while still blending the eggplant mixture slowly drizzle in olive oil. 6. Season to taste and serve with your favourite bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
