EGGPLANT SPREAD WITH PITA
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SERVINGS
2-4
INGREDIENTS
4 eggplants
Olive oil
Half cup of tahini from light seeds
Crushed garlic
Cumin powder
Chili powder
Paprika powder
1 tsp salt or more to taste
Pepper
Fresh lemons juice
Fresh parsley
HOW TO MAKE IT
- Use forks to poke some small holes all over the eggplant. Roast the eggplants in oven.
- Peel the eggplants and mix with all the other ingredients in blender until well combined.
- Drizzle with olive oil over the surface of the dip. Garnish with fresh parsley. Serve as a dip with pita bread, crackers or chips.
