Ingredients
2 eggplants (brinjal, aubergine, guinea squash)
1 clove garlic, finely grated
zest of 1 lemon
2 tbsp tahini
0.5 tsp ground cumin
0.5 tsp ground coriander
salt to taste
EVOO and parsley to garnish

Method
1. Roast the eggplant whole over a grill (I used a gas grill but charcoal works better). Turn every 78 minutes until it’s black all over and the inside is very soft.
2. Let the eggplant rest for 56 minutes before cutting it in half and scooping the flesh out.
3. Use a knife to puree the flesh before placing it in a sieve to remove any extra liquid.
4. Simply mix in the garlic, lemon, tahini, spices and salt. Mix well and plate topped with olive oil and parsley.