A recipe adapted from “Chefs’ Vegetarian Favourites from the Taj”

You will need

250 gms of roasted eggplant

2 tablespoons  olive oil

Juice of 1 or 2  lemons

100 ml tahini paste

1 teaspoon finely chopped garlic

Salt to taste

A little olive oil for garnishing

Black grapes


Roast the eggplant on direct fire and remove the peel. Chop it into large chunks.

Run the eggplant, olive oil, tahini paste, garlic and lemon juice through a blender. Add salt.

 Garnish with some olive oil and chopped black grapes or paprika and serve with peta bread or crackers.

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