Anita’s Creamiest and Smoky Eggplant Dip

Ingredients

2 medium size eggplants

1 clove garlic, minced

1 Tablespoon fresh lemon juice

1 1/2 Tablespoon Tahini (sesame paste)

1 teaspoon salt

Preparation

1. Place whole unpeeled eggplant over a medium heat gas flame .
2. Using tongs utensils turn eggplant on each side till skin is totally blistered and eggplant are soft from the inside.
3. Soak eggplants in cold water for about 8 to 10 minutes to cool.
4. Remove from water and drain completely.
5. Peel eggplants and place in a food processor (if you prefer it creamy),or for more chunky texture: you can make it by hand.
6. Pour tahini, lemon juice and garlic over eggplants and seasoned with salt. Process until creamy and all well combined.
7. Serve with Extra Virgin Olive Oil. Garnish with parsley and make a rose out of the skin of a tomato to place in the center. Enjoy!