Cooking Steps
Step 1
Wrap 800 grams of eggplant in aluminum foil and set it directly over the gas stovetop.
Step 2
Remove the eggplant from the heat, cool for a few minutes and peel.
Step 3
Place the cooked eggplants in a blender, add 1 clove of garlic, one teaspoon of salt, a pinch of black pepper, 20-30 ml of olive oil, 100 grams of tahini and the lemon juice. Blend until smooth.
Step 4
Transfer to a serving plate, garnish with chopped parsley, paprika and drizzle a teaspoon of olive oil.
Video
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