Eggplant is an essential summertime ingredient for the barbecue and this simple accompaniment is perfectly matched with lamb, chicken or freshly grilled seafood.
- 2 eggplants
- salt and pepper to taste
- 2 tablespoons tahini (sesame paste)
- 3 cloves garlic, crushed
- 3 tablespoons olive oil
- juice of 2 lemons
- 2 tablespoons chopped parsley
Oil the eggplants and grill until soft in the middle and charred on the outside. Using a knife, scrape the flesh away from the skin. Place the flesh into a food processor, or bowl, with remaining ingredients. Process, or use a whisk, to combine and mix well to a creamy texture. Sprinkle with parsley and serve.