2 medium eggplants
100 ml tahini sauce
20 ml lemon juice (to taste)
5ml cumin seeds
50 ml chopped parsley
2 spring onions
Bake eggplants at 160ºC for 45 minutes or till soft. Peel when cold. Squeeze flesh to remove as much liquid as possible. Blend with other ingredients till smooth. Season to taste with health salt. Chill and serve with crudités or add some purified water to make a salad dressing.
Courtesy of Prof Celene Bernstein
