3 each Whole Eggplant
¼ cup Lemon juice
¼ cup Tahini paste
1 tablespoon Chopped garlic
To taste Sumac, chopped mint and parsley, Extra virgin olive oil for garnish
1. Fire roast the eggplant directly on the flame of the burner until charred and soft; for best results, fire roast the eggplant
the day before and leave it in a cooler all night, covered.
2. Peel the skin off the eggplant, leaving some charred skin behind and set aside.
3. In a food processor add the eggplant, garlic, lemon juice, tahini paste and process until smooth.
4. Put the mixture in a big platter and garnish with olive oil and sumac and parsley mint mix.
Rice University (Johnny Curet)