A classic with a twist of Saha Shish Taouk!
- 2 large eggplants
- 1/3 cup (90 ml) tahini
- 1/4 cup (60 ml) Saha Shish Taouk™
- 1/4 cup (60 ml) flat leaf parsley leafs, lightly packed
- 2 tbsp (30 ml) extra virgin olive oil
- 1 1/2 tsp (7.5 ml) salt
Preheat your oven to 375°F. Begin by pricking the skin of the eggplants all over with a small paring knife or skewer. If you have a gas stove, place the eggplants directly over burner on high and char the skin for five to ten minutes while periodically rotating the eggplant. If not, set the broiler to high and char the skins that way. Transfer the eggplants to a lined baking sheet and roast for twenty to thirty minutes or until the flesh is completely soft. Let the eggplants cool, and then slice them lengthwise and scoop out the flesh and transfer it, along with the rest of the ingredients into a blender or food processor. Blend on high until the mixture is smooth. Serve with toasted pita or crudité.