Alive and Cooking


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1 kg eggplant
100g tahini paste
2 clove of garlic
100g plain yoghurt
Salt and pepper
Juice of 1 lemon
Continental parsley


1. Grill the eggplant until they are softened and blackened, remove and allow to cool.

2. Finely chop the garlic, peel the eggplant, then mix all other ingredients together.

3. This dip/sauce will keep in the fridge for up to a week.