Eggplant 3 large
Tahini ¾ cup
Lemon juice ½ cup
Garlic paste 2 teaspoons
Cumin seeds 1 teaspoon
Cayenne a pinch
Salt to taste
Direction:
Grill the eggplants, turning often until the skin turns to black. Cool it down and then peel it. Now squeeze extra water of eggplant and blend it in a food processor. Also add remaining ingredients to the blender and blend till all smooth. Serve with pita bread with radishes and green onions.