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Ingredients - 2 eggplants (brinjal, aubergine, guinea squash) - 1 clove garlic, finely grated - zest of 1 lemon - 2 tbsp tahini - 0.5 tsp ground cumin - 0.5 tsp ground coriander - salt to taste - EVOO and parsley to garnish Method 1. Roast the eggplant whole over a grill (I used a gas grill but charcoal works better). Turn every 7-8 minutes until it’s black all over and the inside is very soft. 2. Let the eggplant rest for 5-6 minutes before cutting it in half and scooping the flesh out. 3. Use a knife to puree the flesh before placing it in a sieve to remove any extra liquid. 4. Simply mix in the garlic, lemon, tahini, spices and salt. Mix well and plate topped with olive oil and parsley.
