Pierce eggplants all over with a fork or skewer; place on an oiled oven tray. Bake for 1 hour or until soft. Stand for 15 minutes, then peel eggplants. Discard skins; chop flesh coarsely.
Blend or process eggplant with tahini, juice, garlic and salt until combined. Spoon into a bowl; sprinkle with parsley. Keep refrigerated if not serving immediately.
Serve as a dip drizzled with olive oil and sprinkled with feta, lemon and mint leaves. Delicious with crackers or flatbreads.
For a minted version, blend 2 tablespoons fresh mint leaves and 2 tablespoons Greek style yoghurt with the other ingredients.
Help raise funds and awareness for hearing care
Deafness Foundation is registered with the Australian Taxation Office as an Income Tax Exempt Charity. All donations over $2 are tax deductible.
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