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1 large eggplant
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Tahini (sesame paste)
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3-4 cloves of fresh garlic
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1 pepperocini and brine from jar
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Juice of 1 lemon Juice
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Spices: cumin, corriander, salt, chilis, etc. to taste
First you have to cook the eggplant. Personally I like to grill it whole on the barbecue, which gives it a really nice flavor. Sooo good! If you want you could also broil it in the oven, or if you don't tell anyone, use the microwave.
Allow the eggplant to cool, and then peel the majority of the black outside and toss away. Set aside. In a food processor or blender add about 1oz of water (a splash) and all the remaining ingredients, puréeing them until they make a thick paste.
Then I add the peeled eggplant to the mix and purée again. You just have to taste to see if it's right, and if it's too thick add more water, pepperocini brine, or lemon juice. When it's "sooo good" you know you've done it right!
1 large eggplant
*
Tahini (sesame paste)
*
3-4 cloves of fresh garlic
*
1 pepperocini and brine from jar
*
Juice of 1 lemon Juice
*
Spices: cumin, corriander, salt, chilis, etc. to taste
First you have to cook the eggplant. Personally I like to grill it whole on the barbecue, which gives it a really nice flavor. Sooo good! If you want you could also broil it in the oven, or if you don't tell anyone, use the microwave.
Allow the eggplant to cool, and then peel the majority of the black outside and toss away. Set aside. In a food processor or blender add about 1oz of water (a splash) and all the remaining ingredients, puréeing them until they make a thick paste.
Then I add the peeled eggplant to the mix and purée again. You just have to taste to see if it's right, and if it's too thick add more water, pepperocini brine, or lemon juice. When it's "sooo good" you know you've done it right!
