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 Recipe List: Steps:

1 x Eggplant
1 x half a lemon
1 x garlic clove
1 x tsp of salt
3 x tbl spoon of Tahini

To serve:
1 x tbl spoon olive oil
Sprinkle of Chilli powder

1) Hold eggplant over stove, rotate as the eggplant starts to cook through - time depends on the size of the eggplant. When it is cooked/ready; it will be VERY soft (test with knife as shown in video)

2) Remove all burnt skin with tongs (hot!) it's ok to leave traces of burnt skin on the eggplant as will give a smokey flavour.

3) Slice up eggplant, remove head, and place in bowl (or blender)

4) Add lemon, garlic clove, salt and mash up with a fork (or blender)

5) When smooth, serve on a plate.

6) Drizzle olive oil and sprinkle chilli powder to serve.

To serve:

I usually serve up with carrots, celery, crackers or lebanese bread!



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Marie was born in Cairo, Egypt. When she was four years old her family migrated to Perth Western Australia, on the Australia ship arriving at the Port of Fremantle.

She has memories of dining by the Nile River and seeing the Pyramids of Giza only 30 minutes away from the city...
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