1 large eggplant

1 tsp. mashed sesame seeds

1/2 tsp. salt

1 clove garlic, mashed

4 tbs. lemon juice

2 tbs. parsley


Peel eggplant and bake or steam until tender (about 10-15 minutes). Mash with wooden spoon. Add the sesame paste, salt, garlic and lemon  juice. Beat until smooth. Mound on a shallow dish and sprinkle with chopped parsley. Serve with piece of flat, round Arabian bread.


Serves 4


country : Nigeria

course : starter


source :