1 large eggplant
4-5 tbsp of tahini
1 large clove of garlic (mushed)
juice of a half lemon
2 tbsp of extra virgin olive oil
salt, pepper, some pepper flakes
bunch of parsley
Way to cook:
Pierce the eggplant with a fork . Grill the eggplant until they are soft. Take it out from the oven and let it cool. Peal the crust of eggplant under the stream of cold, tap water.
Prepper a frying pan with a bit of olive oil. Chop both eggplant finely and take it in a large bowl. Add garlic, lemon juice, tahini, and salt into the bowl then put it to the frying pan, stir it around 6-8 minutes. Take it in a serving dish. Drizzle some olive oil and sprinkle some pepper flakes on top and decorate it with parsley.
It is a very good side dish with meat or it might be a nice dip with a pita bread.