When I tried this Mediterranean spread for the first time in our local Libanese restaurant, I was overwhelmed by its flavour. This dip is made of roasted eggplant. The tahini or sesame paste gives it a rich nutty taste. Mix the roasted eggplant (without skin) with 4 tbsp of tahini and 4 tbsp of water. Add 1 tbsp of yogurt, season and add a splash of lemon juice. Excellent dip to have with your favourite flat bread.
He