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Ingredients
2 eggplants (brinjal, aubergine, guinea squash)
1 clove garlic, finely grated
zest of 1 lemon
2 tbsp tahini
0.5 tsp ground cumin
0.5 tsp ground coriander
salt to taste
EVOO and parsley to garnish

Method
1. Roast the eggplant whole over a grill (I used a gas grill but charcoal works better). Turn every 7-8 minutes until it’s black all over and the inside is very soft.
2. Let the eggplant rest for 5-6 minutes before cutting it in half and scooping the flesh out.
3. Use a knife to puree the flesh before placing it in a sieve to remove any extra liquid.
4. Simply mix in the garlic, lemon, tahini, spices and salt. Mix well and plate topped with olive oil and parsley.