- 2 large eggplants (1kg)
- ¼ cup (70g) tahini
- ¼ cup (60ml) lemon juice
- 3 cloves garlic, quartered
- 1 teaspoon salt
- 1 tablespoon finely chopped fresh flat-leaf parsley
- fetta, mint leaves and lemon wedges, to serve
Preheat oven to 200°C (180°C fan-forced).
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.