Ingredients:
2 large eggplants, about 1 kg (32 oz)
¼ cup lemon juice (as desired)
¼ cup sesame seed paste
3 cloves garlic crushed with ½ tbsp salt (as desired)
1 tsp white vinegar
2 tbsp parsley, finely chopped
Methods:
Grill eggplants on high heat for 15 minutes after piercing them by a fork on all sides. Turning frequently.When tender, wash under running water then peel off skin while hot and remove “stem.Pound to a purée (use a food processor, if available). Blend in gradually sesame paste, lemon juice, and vinegar. When mixture is consistent, add garlic and beat mixture well. If thick, adjust by lemon juice and water.Serve it garnished with parsley, red pepper and olive oil.
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