Ingredients
- 3 medium eggplants
- 1/3 cup tahini
- 1 1/4 teaspoons coarse salt
- 3-4 Tablespoons freshly squeezed lemon juice
- 2 cloves of garlic, peeled and diced
- Pinch cayenne
- Pinch ground cumin
- 1 Tablespoon olive oil
- 1/4 cup of flat leaf parsley or cilantro, rough chopped for a garnish
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