An amazingly delicious middle-eastern recipe, that couldn't be any simpler in preparation, yet, exquisite in flavor and texture.
Great as a dip, or as a spread in sandwiches.
Whether you like or hate eggplants, either way I guarantee that you will love this recipe. It is simply amazing, and I'm sure it will be on your list of favorites after you've tried it.
Ingredients:
1 Large Eggplant
1/2 Lemon
3-4 Tbsp Tahini (sesame seed paste)
Salt
Vegetable oil
Instructions:
Put the eggplant in an oven pan, add 1 drop of oil, and spread it with your hand all over the eggplant as best as you could.
Puncture the eggplant at random places, 5-10 times, with a fork or a knife, and put in a pre-heated oven
Bake for 20-30 minutes at 220 degrees Celsius, until fully cooked and completely soft
Cut in half, and spoon out all the pulp into a separate bowl
Squash what you got out with spoon or a fork until smooth and homogenous
Add the lemon juice, tahini and salt, and mix well
Serve with toasted bread slices or pita bread
Tips:
Leave the lemon to the end, and use it to control the texture to the desired consistency (the more you add, the more liquidly it will be)
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