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.
1 Large Eggplant
3-4 Tbsp Tahini (sesame seed paste)
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
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)