Lebanese Eggplant Dip with Tahinah - Badinjan bi tahina

Servings: 5

Ingredients:

2 lb (1kg) eggplants

3 garlic cloves

1 tablespoon water

1/2 teaspoon salt

1/2 cup tahinah paste (Ground, hulled seame seeds)

Juice of one and a half lemons

Cooking Instructions:

Grill the eggplants then mash the pulp. Crush the garlic cloves with the salt in a pestle, and then stir in the lemon juice. Add the above mixture to the mashed eggplants, and then stir in the tahinah and water. Serve in bowl and sprinkle with chopped parsley and a little cumin.

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