Recipe by Chef Yaseen Mowzer @foodcouturecpt

INGREDIENTS 

• 2 medium eggplants
• 3 tbsp tahini
• 2 tbsp freshly squeezed lemon juice
• 1 tsp salt
• 2 cloves of garlic (finely diced)
• 2 tbsp olive oil

METHOD

1. Pre-heat oven to 230℃.
2. Wash, then prick the eggplants with a fork and then wrap it in foil and place in the oven for 30-40 minutes.
3. Once the eggplants are fully cooked, peel and place the peeled eggplants into a blender or food processor along with the garlic,salt, lemon juice and tahini paste then blend until smooth.
4. Dish eggplant dip into a bowl and garnish with olive oil and enjoy with pita.

Enjoy