Ingredients
3 (about1.2kg) eggplants
1 1/2 tsp tahini
1 1/2 tbsp lemon juice
1 1/2 tbsp extra virgin olive oil
Instructions
Preheat a barbecue or chargrill pan on medium-high. Grill eggplants , turning, for 30-35 minutes or until charred and tender. Halve eggplants and place in a colander for 30 minutes to cool and drain
Scoop out flesh and discard skin. Process eggplant flesh, tahini, lemon juice and extra virgin olive oil until smooth. Season.