Ingredients
- 2 medium eggplants (about 3 lbs. total), roasted
- 1/3 cup tahini (from light seeds, not "dark tahini")
- 3 roasted garlic cloves (or 1 clove raw garlic, crushed)
- 2 fresh lemons, juiced (or more to taste)
- 1/2 tsp cumin
- 1/2 tsp salt, or more to taste
- Pinch of cayenne pepper
- 2 tbsp minced fresh parsley (for garnish)
- Paprika (for garnish)
- Extra virgin olive oil
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