Ingredients
2 eggplants x 1 lb each (500g)
2 TBSP olive oil
4 large unpeeled garlic cloves
⅓ cup tahini
3 TBSP lemon juice (or more to taste)
¾ tsp salt
⅛ tsp cayenne
¼ preserved lemon or small hand full lemony olives (if you have them)
2 - 3 TBSP fresh chopped parsley
Preparation
Slice eggplants lengthwise, brush cut side with olive oil, make a foil packet for,the garlic
Preheat barbecue to very hot
Grill eggplants, cut side down for 15 minutes, until richly browned & not burnt, moving as needed for even cooking. Place foil,packet of garlic near the edge cook until soft remove after 15 minutes
Turn eggplant & continue to cook for 10 minutes, until very soft, cool cut side down.
Remove Seeds when scooping out flesh into food processor, add peeled garlic, tahini, lemon juice salt & cayenne , whirl for consistency
If using preserved lemons cut away mushy interior & finely mince lemon rind.
Garnish with preserved lemon bits and parsley
