Ingredients:
2 Eggplants (medium).
2 garlic gloves, finely chopped.
1 piece green Pepper, finely chopped.
2 tablespoon lemon juice.
½ tsp cumin.
½ tsp cumin.
2 tablespoon Parsley, finely chopped.
1 tablespoon mint, finely chopped.
2 tablespoon Olive oil.
35 g Tahini.
4 people
5 Min.
20 Min.
Directions:
-
1
Pierce the eggplants using a fork or the tip of a knife, then roast in the oven on very high heat until the skin is charred/ burnt or it can be roasted directly on a gas flame until the skin is burned and the eggplants are cooked.
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2
Cool and peel the eggplants. Ensure that the charred black skin particles are completely removed.
-
3
Using a knife, cut the eggplants into small pieces, and then adds the garlic, bell peppers, lemon juice, olive oil, tahini, season with salt and cumin. Mix using a fork in a mashing movement and add the chopped parsley with mint.
