2 Large Eggplants
1/4 cup Tahini
1/4 cup Lemon Juice (Or Apple Cider Vinegar)
3 Cloves of Garlic, Quartered
1 tsp Salt
2 Tablespoons Parsley, finely chopped
Peel and slice eggplants 1cm thick. Brush on a little olive oil and salt, and roast on a tray for 30-40min on 200C.
Once cooked, use your food processor or blender to whiz up the eggplants, tahini, lemon juice, garlic, and salt until combined and smooth. Sprinkle with fresh parsley, and serve with Lebanese bread, crackers, kebabs, or veggie sticks. Enjoy!