- 2 large eggplants
- 3 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp tahini(sesame seeds paste)
- Salt and pepper to taste
- Cut eggplants in half length wise, and place cut-side down on an oiled oven tray and bake for 1 hour or until very soft.
- Cool it and scoop flesh out and place in processor with garlic, lemon juice and tahini. Process until smooth.
- Season with salt and pepper.