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
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.