- 3 medium-sized eggplants
- 1/2 cup (130g) tahini (roasted sesame paste)
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic, peeled and smashed
- 1/8 teaspoon chili powder
- 1 tablespoon olive oil
Grill the Italian Eggplant and scoop out the flesh and mix with the rest of the ingredients. I mash it all together in a bowl with the back of a fork.