Date: Wed, 29 Jun 2016 | Source:
- 1 large eggplant
- 1/2 cup tahini paste
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp sesame seeds
- salt + black pepper
Peel the eggplant. Cut into centimetre thick rounds. Place in a bowl. Add 1 tbsp salt. Microwave on high for 5 minutes. Drain.
Place the eggplants, tahini, lemon juice, olive oil, salt and pepper and garlic into a blender (or a bowl, if using immersion blender). Blend until smooth. Taste for salt, pepper and lemon juice.
Sprinkle with sesame seeds and refrigerate for at least 2 hours before serving.