Ingredients
Egg Plant - 1 large egg plant
Tahini - 2 tbsps
Salt - to taste
pepper powder - to taste
Garlic - 3 cloves minced
lemon juice - 2 tbsps
Sesame Seeds - 2 tsps
Olive Oil - 1 tbsp
Preparation
Pre-heat the oven to 400 degrees Farenheit. Apply a little bit of oil on the egg plant and place it in the oven. Roast the egg plant for about 30 to 45 minutes. Take it out from the oven and leave it to cool. You could also place the egg plant in a bowl of cold water to cool it off.
Peel off the roasted skin and cut the egg plant into small pieces. Use a food processor and mince the egg plant pieces,garlic, tahini, sesame seeds, salt, pepper and lemon juice. Puree the mix and transfer to a mixing bowl. Slowly mix in the olive oil with the mixture. Refrigerate the mixture for at least 3 hours before serving.
It can be served as a pita dip.
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