2 medium eggplants (brinjals/aubergines)¼ cup tahini*¼ cup lemon juice1-2 tablespoon ground garlic paste¼ teaspoon jeeroo (cumin) powderPinch turmeric powder¼ teaspoon salt2 tablespoon fresh chopped parsley leavesOlive oil
1. Line a baking tray with foil. 2. Place eggplants on and prick in several places using a fork. (This helps steam escape while the eggplants roast.)3. On the grill oven setting, grill eggplants till the skin darkens a little and begins to smell smoky.4. Turn oven off, but do not remove from oven.5. Heat oven to 180°C, and then roast until very soft; about 30min. 6. Cool until you can easily hold it, must remain warm.7. Whilst the eggplants roast, mix the tahini, lemon juice, garlic, cumin and salt in a bowl. 8. Set aside.9. Slit the roasted eggplants and scrape out the flesh, making sure not to use any liquid that was released or the skins.10. Add it to the tahini mix. 11. Mash eggplant into the tahini mixture with a fork till slightly smooth.12. Cool to room temperature then stir in parsley.13. Drizzle the top with olive oil and sprinkle little parsley or even a pinch of chilli powder.14. Store in an airtight container. It can refrigerate for 4 days.