- Eggplants (2 -3)
- Tahini (2-3 tablespoons)
- Garlic (1 crushed)
- Lemon Juice (1 1/2 lemon)
- Cayenne Pepper (1 teaspoon)
- Yogurt (2 tablespoons)
- Mint leaf (2 leaves shredded)
- Parsley (chopped)
- Aleppo pepper (to taste; or use red pepper flakes)
- Olive Oil
Wash your eggplants and poke it several times with a knife so that the eggplants do not split open while roasting. You can roast the egg plant over a hob or in an oven or over a grill. Cook on all sides till they are soft and gives out a nice smoky smell.
Transfer the eggplants into a mixing bowl and then wrap it with an aluminum foil for 15-20 minutes.
Remove the foil and let it cool and once the eggplants are cooled down, peel off the skin and and chop off the step and keeping just the flesh.
Add the garlic and a generous amount of salt. Using a potato masher, mash the eggplants till it is creamy but with some texture. You can always use a food processor or a hand blender but using a masher will still reserve some of that texture.
Once the eggplants are mashed well, add the lemon juice, tahini, cayenne pepper and olive oil. Whisk all of it together. Add yogurt and stir it again and then wrap it up and pop it into the fridge for 2-3 hours.
Pull it out of the fridge and check for seasoning and add a mint leaf and pinch of parsley and stir it again.
Serve it with a drizzle of olive oil, aleppo pepper, mint leaves and pita bread.