- 1 large eggplant
- 4-5 tbsp of tahini
- 1 large clove of garlic (mushed)
- juice of a half lemon
- 2 tbsp of extra virgin olive oil
- some pepper flakes
Chop both eggplant finely and take it in a large bowl. Add garlic, lemon juice, tahini, and salt into the bowl and stir it until well combined. Take it in a serving dish. Drizzle some olive oil and sprinkle some pepper flakes on top and decorate it with parsley.
It is a very good side dish with meat or it might be a nice dip with a pita bread.