Great and easy recipe. Its vegan friendly and makes a great dip for parties
.We Will need:
- 2 Large eggplants
- 4 tbs of tahini
- 4 cloves of garlic
- Handful of cilantro and parsley
- 1 lime juiced
- Extra virgin olive oil
- Salt and pepper to taste
- Make holes in eggplant with fork
- Wrap eggplants in foil and put in the oven for 40 min (or until soft to touch) at 375F degrees
- Peel eggplants add tahini, lime juice, garlic, salt pepper to taste and blend with hand blender or in a regular blender
- Chop up finely cilantro and parsley add to eggplant mixture and mix well
- Let it sit in a fridge for about 2 hrs or until cold
- Garnish with black olives and olive oil
- Serve with pita bread
