|about 2-3 lbs
|Red chili powder
|2 small cloves
- Prick holes in the eggplant with a sharp fork or knife. Lightly oil it and place in oven for 30 minutes at 375 C
- Carefully scoop the flesh and discard the skins after cooling
- Grind the roasted eggplant with other ingredients (except parsley) until desired consistency. Add chopped parsley and mix well.
- Serve with pita bread or chips
If you prefer the dip chunky, then just mix it by hand with a spoon. You can also substitute tahini paste with finely minced onion and tomato.