Ingredients:

• 1/2 kg – eggplants
• 1 tbsp – extra-virgin Olive oil
• 1/4 cup – tahini
• 2 – Garlic cloves, coarsely chopped
• 2 tbsp – Lemon juice
• 2 tsp – salt
• 2 tbsp – creamy cheesy Garlic spread
• Parsley – a few for garnishing.

Method:

1. Split eggplants and place cut side up on a baking sheet.
2. Sprinkle 1 tbsp olive oil evenly over eggplant and roast until well browned, for about 15 to 20 mins.
3. Scoop out eggplant and put in a food processor.
4. Add tahini, garlic, lemon juice, cheesy garlic and salt.
5. Process until smooth, for about 30 seconds.
6. Transfer to a shallow dish, drizzle with extra-virgin olive oil, and sprinkle with parsley. Serve.

Recipe courtesy of Sify Bawarchi