INGREDIENTS
•
1 large eggplant
•
3 garlic cloves, peel on
•
2-3 tablespoons fresh lemon juice according to taste
•
1/4 cup homemade tahini paste (or store bought)
•
1/4 teaspoon ground cumin
•
1/2 teaspoon salt plus extra depending on size of eggplant
•
Extra virgin olive oil for drizzling
•
Chopped fresh cilantro for garnishing
•
Pinch of paprika for garnishing