ingredients
1 x 600 gram jar roasted eggplant, drained
2 cloves garlic, crushed
3 tablespoons tahini
2 teaspoons sesame oil
1⁄4 cup chopped mint or flat-leaf parsley
finely grated zest and juice 1 lemon
sea salt and freshly ground pepper
To garnish
2 teaspoons sesame seeds
Method
Place all the ingredients in a food processor and pulse to blend, keeping the mixture a little chunky. Season.
Tip into a shallow serving dish and garnish with sesame seeds. Makes 2 cups.
Menu: Serve on a mezze platter with Beetroot Hummusand Taramasalata – Smoked Roe Dip.
