Ingredients
– 2 medium eggplants
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 teaspoon smoked paprika
– 1 tablespoon lemon juice
– 120 ml tahini
– Salt, to taste
– Black pepper, to taste
– Fresh parsley, for garnish
Method
1. Preheat the oven to 200°C (392°F). Slice the eggplants in half and place them on a baking tray.
2. Brush the eggplants with olive oil and roast them in the oven for about 30-40 minutes until they are soft.
3. Remove the eggplants and let them cool. Once cool, scoop out the flesh and place it into a mixing bowl.
4. Add the onion, garlic, smoked paprika, a squeeze of lemon juice, tahini, salt, and pepper to the bowl. Mix everything together until smooth.
5. Serve in a bowl, garnish with parsley, and enjoy with crackers or bread.
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