3 medium eggplants
1) Pierce the eggplants in a few places with the point of a knife and roast them in the oven at 400°. Skin them while they are still hot.
2 tablespoons tahini
2 cloves garlic, crushed
2 1/2 ounces yogurt
1 large lemon, juice of
1 dribble olive oil
a few parsley sprigs, finely chopped
a few black olives
2) Squeeze the juice out of them (use a colander), and mash the flesh with a fork or puree it in a blender, adding the rest of the ingredients gradually and tasting all the time.
3) Pour into a bowl and garnish with the olive oil, parsley and a few black olives.
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