• 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.

– Mo