0 servings
What you need

tbsp tahini

tsp lemon juice

garlic clove

tbsp plain yogurt
Instructions
0 Place the eggplant directly on a burner of your stove top. Turn the flame of the burner to medium and place the whole eggplant on the burner. 1 Cook the eggplant turning every few minutes for 20 minutes or until the eggplant skin is blistered and slightly charred. 2 Place the eggplant in a zip lock bag, seal and let steam for 10 minutes. 3 Cool and peel all the charred skin off the eggplant. 4 Cut the pulp into chunks and place in a food processor with remaining ingredients. 5 Puree and serve.View original recipe

