This tasty dip can be eaten with vegetables or mini pitta breads. It can be used to make delicious sandwiches as an original substitute to mayonnaise! It is also very easy to prepare, it just requires a little planning ahead of time.


• 1 large eggplant
• 1 tablespoon Tahini
• The juice of half a lemon
• Olive oil to taste
• 1 clove of garlic
• Salt and pepper to taste


1. Preheat oven to 400º F. Pierce the eggplant in several places with a fork and place it whole on the oven tray for a good 15 to 20 minutes. Turn it gently with a pair of tongs and leave it in the over for an other 15 minutes. It is ready to come out of the oven when it gets squished by the tongs and you feel it is soft inside.

Do not worry if you see that the skin begins to burn a bit, this is normal and actually better!

2. Remove it from the oven and place it in a bowl to cool down (it will drain some water). Do not peel immediately, instead, leave the whole, the skin will be easier to detach from the flesh.

* Cooking the eggplant can be done the day before and it will leave a 5 minute preparation left to do the following day.

3. Once the eggplant has cooled down, open it and empty the contents into a bowl by gently scraping the inside with a spoon.

4. Mash the flesh with a fork. If you prefer a smooth puree, put it in a food processor then add the tahini, lemon juice, pressed garlic clove salt and pepper. Pulse (or manually mix) If you like a creamier puree. You can also add a dash of olive oil and adjust the seasoning to your liking.